Ingredients
- 1 small head of green cabbage, finely shredded (about 6 cups)
- 1 cup of shredded carrots
- 1/2 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 1/4 cup of chopped fresh cilantro (optional, for a zesty twist)
If you’re looking for a healthier twist, try using Greek yogurt instead of mayonnaise. And for a bit of extra zing, you can substitute the apple cider vinegar with rice vinegar.
Instructions
- In a large mixing bowl, combine the shredded cabbage and carrots. Toss them together to ensure an even mix.
- In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth.
- Pour the dressing over the cabbage and carrot mixture. Use a wooden spoon or your hands (my preferred method for that personal touch) to gently mix until the vegetables are well coated with the dressing.
- If using cilantro, fold it into the coleslaw at this stage. This adds a fresh, zesty element that I adore.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully.
- Give the coleslaw a good stir before serving and adjust the seasoning if necessary. Enjoy the burst of flavor in every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International