Let's be real: who doesn't love a side dish that brings a bit of crunch and zest to the table? This coleslaw mixes crisp green and red cabbage with sweet, grated carrots, all dressed up in a tangy homemade sauce highlighted by a hit of Dijon mustard. It’s the kind of no-fuss, big-flavor salad that turns even simple meals into something special. Perfect for tucking next to your barbecue staples or topping off your favorite sandwich, this coleslaw is as easy to make as it is delicious. Just toss everything together and let it chill — trust me, it’s worth the wait!
What you need?
sugar2 tablespoons' sugar Possible substitutions
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Let's dive into creating this vibrant coleslaw that brings together the crispness of green and red cabbage with the sweetness of carrots, all united by a zesty dressing featuring a hint of mustard. It's more than just a side dish; it's a burst of freshness that will elevate any meal.
Steps to follow
1
Finely chop the green and red cabbage, and grate the carrots. Ensure the pieces are small enough for easy eating but large enough to maintain a crunch.
2
In a separate bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, sugar (if using), salt, and pepper. Whisk together until smooth to create the dressing.
3
Add the chopped cabbages, grated carrots, and optional onion to the dressing. Toss until all the vegetables are well coated. Adjust seasoning with salt and pepper if necessary.
4
For best flavor, let the coleslaw chill in the refrigerator for at least 1 hour before serving. This step is optional but recommended to enhance the flavors.
5
Just before serving, sprinkle the coleslaw with fresh parsley. This not only adds a pop of color but a fresh, herby brightness that lifts the whole dish.
About it's ingredients
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