Description
A crunchy, tangy coleslaw that combines green and red cabbage with a creamy dressing, perfect for picnics and barbecues.
Ingredients
Scale
- 1 small head green cabbage, shredded
- 1 small head red cabbage, shredded
- 2 large carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
- Optional: chopped onions or jalapeños for extra flavor
Instructions
- In a large bowl, combine the shredded green and red cabbage with the grated carrots.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss until well coated.
- If desired, add chopped onions or jalapeños for an extra kick.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Use a sharp knife or a mandoline for evenly shredded cabbage. Adjust the sweetness or acidity by adding more sugar or vinegar according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Keywords: coleslaw, side dish, salad, vegetarian