Servings: 10
Calories: 190kcal
Equipment
- Large bowl
- Whisk
- grater
- cutting board
- Plastic wrap or airtight container for storing leftovers.
Ingredients
- 1/2 head of green cabbage
- 1/4 head of purple cabbage
- 2 carrots
- 1 tbsp Celery Seeds
- 3/4 cup mayonnaise
- 2 tablespoons dijon mustard
- 1/4 cup granulated sugar
- 1 tbsp Hot Sauce
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Start by preparing your cabbage and carrots. Cut half a head of green cabbage into thin slices, shred 1/4 head of purple cabbage, and grate two carrots.
- In a large bowl, mix together the shredded cabbage and carrots.
- In a separate bowl, whisk together the mayonnaise, dijon mustard, sugar, hot sauce, apple cider vinegar, celery seeds, salt and pepper until well combined.
- Pour the dressing over the cabbage and carrots and toss to coat evenly.
- Cover the bowl with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes before serving.
- Serve in a bowl or on the side of your favorite meal.
Notes
- If you prefer a sweeter coleslaw, you can increase the amount of sugar in the dressing.
- For a healthier option, you can use light or low-fat mayonnaise and reduce the amount of sugar in the dressing.
- To save time, you can buy pre-shredded cabbage and carrots from your local grocery store.
- Make sure to refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld together.
- The coleslaw will be kept in the fridge for up to 3 days. Just make sure to store it in an airtight container.
Nutrition
Calories: 190kcal
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