Best Coleslaw Recipe
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 cups green cabbage (finely shredded)
- 2 cup red cabbage (finely shredded)
- 1 cup carrot (finely shredded)
- ΒΎ cup mayonnaise
- 2 teaspoons dijon mustard
- 1 tablespoon white vinegar (or apple cider vinegar)
- 2 teaspoons granulated sugar (or honey)
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
- Β½ teaspoon celery seed (optional)
Method
- Combine the ingredients in a bowl or a jug until they're well combined and creamy.
- Pour the dressing over the shredded cabbage and carrot, and give it a good toss. Set aside for at least half an hour, and preferably 2 hours or even overnight.
- Toss again before serving.