Ingredients
1 head red cabbage (about 2 lbs)
3 large carrots, peeled and grated
½ red onion, finely sliced
½ cup mayonnaise (use vegan mayo for dairy-free)
2 tbsp white vinegar (can be replaced with apple cider vinegar)
1 tbsp mustard (Dijon or whole grain)
1 tbsp sugar (adjust to taste)
1 tsp salt (preferably sea salt)
Instructions
Cut the cabbage into fine shreds using a sharp knife or mandoline.
Grate the carrots using a box grater and set aside in a separate bowl.
Slice the red onion thinly. To avoid tears, chill the onions in the fridge for 10 minutes first.
In a medium bowl, whisk together mayonnaise, vinegar, mustard, sugar, and salt until smooth.
Let the dressing sit for 5 minutes to allow the flavors to develop.
Add cabbage and carrots to the dressing bowl. Toss gently until fully coated without over-handling.
Chill the coleslaw uncovered for 1 hour to let the cabbage absorb the dressing before serving.
Notes
Shred the cabbage horizontally to maintain its structure and prevent sogginess.
Measure sugar before mixing to balance the acidity of the vinegar.
Chill the coleslaw ahead of time to avoid sogginess when serving.
For extra flavor, add chopped herbs like dill or parsley.
- Prep Time: 15
- Category: Pumpkin Pies & Tarts
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg