Creamy Coleslaw
This creamy coleslaw comes together quickly with pre-shredded cabbage and carrots, tossed in a simple, tangy dressing. It's a perfect side dish for barbecues or picnics.
Equipment
- Large bowl
- Whisk
Ingredients
Coleslaw
- 16 ounces pre-shredded cabbage and carrot mix
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
Instructions
Preparation
- In a large bowl, combine the pre-shredded cabbage and carrot mix.
Make the dressing
- In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and Dijon mustard until smooth.
Combine
- Pour the dressing over the cabbage and carrot mixture.
Toss and Chill
- Toss everything together until the cabbage and carrots are evenly coated. Cover the bowl and refrigerate the coleslaw for at least 30 minutes, or preferably an hour, to allow the flavors to meld.
Serve
- Give the coleslaw a quick stir before serving, adjusting seasoning if necessary.
Notes
For best results, make the coleslaw a few hours ahead of time to allow the flavors to deepen. You can also add a pinch of celery seeds for an extra layer of flavor and crunch!