Homemade Coleslaw
Homemade coleslaw is a summer staple! It benefits from resting in the fridge after tossing with the tangy dressing, so make it in advance of serving.
Servings: 8 servings
Ingredients
- 2/3 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon celery seed
- 1 teaspoon dijon mustard
- 1/4 teaspoon fine sea salt plus more to taste
- 1/8 teaspoon ground black pepper plus more to taste
- 8 ounces green cabbage
- 8 ounces red cabbage
- 6 ounces carrot
- 2 green onions diced
Instructions
- In a large bowl, whisk together the mayonnaise, vinegar, sugar, mustard, celery seed, salt, and pepper until smooth and blended. Set aside.
- Quarter cabbages and remove core, then cut into thin shreds or use a food processor. Grate carrot using a box grater or food processor.
- Add shredded cabbage and carrots to the bowl with the dressing and use tongs to mix together until vegetables are evenly coated. Add the green onions (reserving some for garnish if desired) and toss again.
- Cover bowl and chill coleslaw until ready to serve.
Notes
- You will need approximately 3 cups of each shredded cabbage, plus 2 cups of shredded carrot.
- Coleslaw benefits from chilling, so let rest in the fridge for at least 30 minutes before serving.
