Ingredients
1 head green cabbage
2 medium carrots
1 cup mayonnaise
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
1 teaspoon salt, to taste
Black pepper, to taste
Instructions
Peel and finely shred the cabbage using a mandoline or sharp knife. Place in a large mixing bowl.
Peel and freshly grate the carrots. Mix them into the cabbage for extra color and crunch.
In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
Pour the dressing over the cabbage-carrot mixture. Toss until evenly coated and refrigerate for at least 30 minutes before serving.
Notes
Use coleslaw mix if fresh cabbage is unavailable
Omit carrots if preferring a sweeter slaw
Substitute Dijon mustard with yellow mustard for tang
Replace honey with maple syrup for added depth
Store in an airtight container in the fridge for up to 3 days
- Prep Time: 20
- Category: Dinner
- Method: Refrigeration
- Cuisine: American / Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg