Ingredients
Scale
- 1 medium head green cabbage (about 2 lbs), finely shredded
- 2 large carrots, peeled and grated
- 1 cup high-quality mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp white vinegar
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp celery seed
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1-2 tbsp buttermilk (optional, for a thinner, creamier dressing)
Instructions
- Prep the Veggies
Using a sharp knife, mandoline, or food processor, finely shred the cabbage into thin, bite-sized strips for maximum crunch. Grate the carrots. Toss the veggies together in a large mixing bowl to combine evenly. (Tip: Use a bag of pre-cut slaw from your grocer to save time) - Whisk the Tangy Dressing
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, white vinegar, sugar, lemon juice, Dijon mustard, celery seed, salt, and pepper until smooth and well-blended. For a slightly thinner dressing, add 1-2 tablespoons of buttermilk and whisk again. Taste and adjust the sugar, vinegar, or salt to hit your perfect balance of tangy and sweet. - Combine and Toss
Pour the dressing over the cabbage, carrots, and onion. Use tongs or clean hands to toss everything thoroughly, ensuring every shred is coated in the creamy, tangy goodness. The slaw should feel evenly dressed but not overly soggy. - Chill for Maximum Flavor
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) to let the flavors meld and the veggies soften slightly while retaining their crunch. - Serve and Enjoy
Give the coleslaw a quick toss before serving to redistribute the dressing.
- Prep Time: 15 minutes
- Cook Time: 1 hour (optional, for best flavor)
- Category: Sides
Nutrition
- Serving Size: 6-8
