Ingredients:

  • 1 small head green cabbage (about 1 lb / 450g), cored and finely shredded
  • 1 medium carrot, peeled and shredded (about 1/2 cup / 50g)
  • 1/2 medium onion, finely diced (about 1/4 cup / 30g)
  • 1/2 cup (50g) shredded red cabbage (optional, for colour)
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) milk
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste

Instructions:

  1. Shred the green cabbage, carrot, and red cabbage (if using). Dice the onion finely.
  2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, milk, celery seed, salt, and pepper until smooth.
  3. Place the shredded vegetables in a large bowl. Pour the dressing over the vegetables. Toss to coat evenly.
  4. Taste the coleslaw and add more salt, pepper, or sugar, if needed.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold.