Description
A zesty, refreshing coleslaw balancing vinegar’s tang and mayonnaise’s creaminess. Perfect for picnics, grilling sides, or summer gatherings, this crunchy salad harmonizes cabbage’s crunch with a vibrant dressing for a textural masterpiece.
Ingredients
2 cups green cabbage, shredded
1 cup red cabbage, shredded
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon celery seeds
1/4 teaspoon salt
Instructions
Shred green and red cabbage by hand for irregular texture
In a large bowl, whisk mayonnaise, apple cider vinegar, mustard, sugar, celery seeds, and salt
Toss cabbage with dressing until evenly coated
Refrigerate for at least 1 hour before serving to allow flavors to develop
Notes
Use compact green cabbage varieties for optimal crunch
Adjust vinegar/mayo ratios to taste
Store in airtight container for up to 3 days
For crunch retention, add dressing just before chilling
Serve with barbecue chicken, grilled steak, or as a standalone salad
- Prep Time: 15
- Category: Lunch
- Method: Mixing
- Cuisine: American Southern
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg