Description
A crunchy, vibrant and tangy red cabbage coleslaw perfect as a side dish or sandwich topping.
Ingredients
Units
Scale
- 4 cups shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup finely chopped red onion
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded red cabbage, shredded carrots, and chopped red onion.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, honey (or sugar), Dijon mustard, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled as a side dish or topping.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Slaw can be made a day ahead and stored in the refrigerator.
- Add a pinch of celery seed or a splash of lemon juice for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg