Bold Flavor-Packed Coleslaw
This refreshing coleslaw combines crunchy cabbage, shredded carrots, and a tangy dressing, making it the perfect side for summer barbecues.
Ingredients
Vegetable Base
- 2 cups shredded green cabbage Provides crunch and a refreshing base
- 2 cups shredded purple cabbage Adds color and slight earthiness
- 1 cup shredded carrots Introduces sweetness and extra crunch
Dressing
- 1 cup mayonnaise Acts as a creamy binder
- 2 tablespoons apple cider vinegar Adds sharp tang
- 1 tablespoon Dijon mustard Gives a subtle spicy kick
- 1 tablespoon sugar Balances acidity with a touch of sweetness
- Salt, to taste Enhances all flavors
- Pepper, to taste Enhances all flavors
Optional Additions
- 1/2 cup chopped green onions Adds fresh bite
- 1/2 cup diced apples Add sweetness
- 1/2 cup dried cranberries Add sweetness and color
Instructions
Preparation
- Finely shred the green and purple cabbage, and the fresh carrots. Transfer to a large mixing bowl and toss to combine.
Make the Dressing
- In a separate bowl, combine mayonnaise, apple cider vinegar, and Dijon mustard, whisking until smooth.
- Add the sugar and mix until fully incorporated.
Combine
- Pour the dressing over the cabbage and carrot mixture. Mix thoroughly until all vegetables are coated.
- Season with salt and pepper to taste.
- Fold in any optional ingredients if desired.
Refrigerate
- Cover the bowl tightly and refrigerate for at least thirty minutes to allow flavors to meld.
- Serve chilled.
Notes
For a healthier option, replace mayonnaise with Greek yogurt. Experiment with fruits such as pineapple or peaches for unique flavors. Store in an airtight container in the fridge for 3-5 days.