Classic Coleslaw
Crunchy shredded green and red cabbage and carrots tossed in a creamy, tangy mayonnaise dressing, chilled until the flavors meld, perfect alongside grilled cookout favorites
1 hour 15 minutes, 8 Servings
Ingredients
| 6 cups | Green cabbage, shredded |
| 2 cups | Red cabbage, shredded |
| 1 cup | Carrots, shredded |
| 1/4 cup | Small yellow onion, finely diced |
| 3/4 cup | Mayonnaise |
| 2 Tbsp. | Apple cider vinegar |
| 2 Tbsp. | Granulated sugar |
| 1 tsp. | Dijon mustard |
| 1/2 tsp. | Celery seed |
| 1/2 tsp. | Salt |
| 1/4 tsp. | Ground black pepper |
Preparation
| 1. Combine the green cabbage, red cabbage, carrots, and onion in a large bowl . |
| 2. In a separate medium bowl , whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth. |
| 3. Pour the dressing over the cabbage mixture. |
| 4. Toss well until the vegetables are evenly coated. |
| 5. Cover and refrigerate for at least 1 hour, until chilled. |
| 6. Toss again before serving. |
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