Southern Coleslaw
A creamy, delicious coleslaw packed with fresh vegetables, perfect as a side dish or for meal prep.
Ingredients
Vegetables
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
Dressing
- 1 cup mayonnaise Can be substituted with Greek yogurt for a lighter option.
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar Adjust according to taste.
- 1 teaspoon Dijon mustard
- to taste salt
- to taste pepper
Instructions
Preparation
- Finely shred the green and purple cabbage, aiming for thin, even shreds.
- Grate the carrots and place all the prepared vegetables in a large bowl, tossing lightly to combine.
Dressing
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and Dijon mustard.
- Season the dressing with salt and pepper to taste, balancing the flavors.
Combine and Serve
- Pour the dressing over the cabbage and carrot mixture, combining thoroughly until well coated.
- Let the coleslaw sit for at least 10 minutes before serving to allow the flavors to meld.
- Transfer to a serving bowl or meal prep containers, garnish if desired, and enjoy it chilled.
Notes
Best prepared fresh. For maximum freshness, shred the vegetables right before serving. Store leftovers in an airtight container to maintain crispness for up to 5 days.