Description
A vibrant and zesty coleslaw that combines crunchy vegetables with a creamy dressing, perfect for summer BBQs and family gatherings.
Ingredients
Scale
- 1 small head green cabbage, shredded
- 2 medium carrots, grated
- 1/2 red onion, thinly sliced
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
- Optional – diced jalapeños for heat
Instructions
- In a large bowl, combine the shredded cabbage, grated carrots, and sliced red onion. Stir gently to mix.
- In a separate bowl, mix the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss to combine until all the strands are coated.
- If desired, add diced jalapeños for extra heat.
- Cover the bowl and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.
Notes
Store leftovers in an airtight container for up to 3 days. It can also be made 24 hours ahead of time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 5mg