Ingredients
- 5 cups green cabbage, thinly sliced
- 1 cup carrot, shredded
Dressing
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar or white distilled vinegar
- 2 tablespoons maple syrup, honey, or brown sugar
- 1 teaspoon yellow mustard
- ½ teaspoon ground black pepper
Instructions
- Place 5 cups of shredded cabbage and 1 cup of shredded carrots in a large mixing bowl and set aside.
- In another mixing bowl, combine the dressing ingredients and whisk together vigorously until smooth.
- Pour dressing over cabbage and carrots and stir to coat completely.
- Store in an air-tight container and refrigerate for at least 30 minutes.
- Coleslaw will keep in the fridge for up to 4 days. Give it a stir before serving.
Notes
- This recipe serves 6.
- One 14oz-16oz bag of pre-shredded coleslaw mix can be substituted if you don’t want to prep your own cabbage or carrots.
- You can also use a blender instead of whisking by hand to make the dressing.
- Options for shredding the cabbage: Half head of cabbage yielded about 5 cups. Start by chopping a whole head of cabbage in half and then into quarters. Thinly slice the quartered wedges with a sharp chopping knife or place the wedges in the food processor with the slicer blade attachment in place. If it doesn’t fit, cut the wedges smaller. You can also use a mandolin to shred the cabbage thinly.
- Turn the slicer blade over to shred the carrot, or alternatively, grate it by hand using a box grater with the large holes. (alicaspepperpot)
