Ingredients:

  • 1 medium green cabbage, finely shredded (about 4 cups / 240g)
  • 2 medium carrots, grated (about 1 cup / 120g)
  • 1 cup / 150g red cabbage, finely shredded
  • 1 cup / 240ml mayonnaise
  • 2 tablespoons / 30ml apple cider vinegar
  • 1 tablespoon / 15g sugar
  • 1 teaspoon / 5g Dijon mustard
  • Salt and black pepper, to taste

Instructions:

  1. Finely shred the green cabbage and red cabbage, and grate the carrots. Combine all vegetables in a large mixing bowl.
  2. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, and Dijon mustard until smooth and well combined.
  3. Pour the dressing over the shredded vegetables. Toss until the veggies are evenly coated with the dressing.
  4. Add salt and black pepper to taste. Mix again.
  5. Cover the coleslaw and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Give the coleslaw a final toss before serving chilled.