Description
A vibrant coleslaw combining green and purple cabbage with grated carrots, enveloped in a creamy, tangy dressing that’s perfect for summer gatherings.
Ingredients
Scale
- 1 small head green cabbage, shredded
- 1 small head purple cabbage, shredded
- 2 large carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- Optional: chopped jalapeños or hot sauce for heat
Instructions
- In a large bowl, mix the shredded green and purple cabbage along with the grated carrots.
- In another bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until the mixture is smooth and creamy.
- Pour the dressing over the cabbage and carrot mixture. Toss well so everything is thoroughly coated.
- If you like a little kick, stir in some chopped jalapeños or add a few dashes of hot sauce.
- Let the coleslaw chill in the refrigerator for at least 30 minutes before serving to let the flavors meld beautifully.
Notes
For extra crunch, consider adding chopped nuts or sunflower seeds right before serving. Pre-shredded cabbage can be a fantastic shortcut.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg