Description
This creamy coleslaw recipe combines shredded green and red cabbage, carrots, and scallions with a tangy, slightly sweet dressing made from mayo, apple cider vinegar, Dijon mustard, and maple syrup. It’s a refreshing, crunchy side dish perfect for summer meals, offering a vibrant contrast to grilled dishes or sandwiches.
Ingredients
Scale
Dressing
- Scant 3/4 cup mayo or vegan mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ¾ teaspoon celery seeds
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Coleslaw
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, peeled and sliced thinly
- 3 scallions, chopped
Instructions
- Make the dressing: In a medium bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, pure maple syrup, celery seeds, sea salt, and several grinds of fresh black pepper until smooth and well combined.
- Prepare the coleslaw base: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, thinly sliced carrots, and chopped scallions. Toss them together to mix evenly.
- Combine and season: Pour the prepared dressing over the cabbage mixture. Toss thoroughly to ensure every piece is coated with the dressing. Taste and adjust seasoning by adding more salt and freshly ground pepper if needed.
Notes
- This easy coleslaw is a perfect refreshing side for summer barbecues and picnics.
- For best flavor, use high-quality store-bought mayonnaise such as Sir Kensington’s, or homemade mayo for a fresher taste.
- The slaw tastes best when chilled at least 30 minutes before serving to allow the flavors to meld.
- Vegan mayo can be substituted to make this dish vegan-friendly.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 5 mg
