A crisp, refreshing side dish that combines crunchy vegetables with a luscious dressing, perfect for summer barbecues and family dinners.
Ingredients
Scale:
4 cups Green cabbage, finely shredded
1 cup Carrots, grated
1 cup Red cabbage, finely shredded
1 cup Mayonnaise
2 tablespoons Apple cider vinegar
1 tablespoon Sugar
1 teaspoon Salt
1/2 teaspoon Black pepper
1 teaspoon Dijon mustard (optional)
Instructions
In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots. Toss them together to ensure an even mix.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, pepper, and Dijon mustard (if using) until smooth and creamy.
Pour the dressing over the cabbage mixture and mix thoroughly until all the vegetables are coated evenly. Don’t rush this part; it’s crucial for flavor distribution.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together. For the best results, let it chill overnight.
Before serving, give the coleslaw a good stir and taste for seasoning. Adjust salt and sugar if necessary.
