Creamy Coleslaw
Total Time
30 mins
Prep Time
30 mins
Rating
4.99 out of 5 stars
(62)
Ingredients
4-6 servings
- 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
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, sliced into thin peels
- 3 scallions, chopped
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Preparation
Step 1
Make the coleslaw dressing. In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and several grinds of fresh pepper.
Step 2
Make the coleslaw. In a large bowl, toss together the cabbage, carrots, and scallions. Pour the dressing over the top and toss to coat. Season to taste with more salt and pepper, as desired.
Step 3
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Chef's notes
For the best results, use really good store-bought mayonnaise, like Sir Kensington's, or make your own.
You can prepare this recipe up to a day before you plan to eat it. The flavors meld and the veggies soften slightly as it sits, so it's extra creamy and flavorful on day 2.
