Description
This coleslaw combines crunchy green and purple cabbage with sweet shredded carrots, all tossed in a creamy dressing, making it ideal for barbecues and family gatherings.
Ingredients
Scale
- 4 cups green cabbage finely shredded
- 3 cups purple cabbage finely shredded
- 2 cups carrots finely shredded
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 2 teaspoons white sugar
- 1/2 teaspoon celery seeds
- salt and pepper to taste
Instructions
- Cut the green and purple cabbage through the core into quarters and remove the core.
- Finely shred both types of cabbage using a mandoline or grater and place in a large bowl.
- Add the shredded carrots to the bowl with the cabbage and toss to combine.
Notes
Feel free to adjust the dressing ingredients to taste.
For added flavor, let the coleslaw sit in the fridge for an hour before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg