Ingredients
Dressing
- 3/4 cup mayo or Vegan Mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 3/4 teaspoon celery seeds
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Coleslaw
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, thinly peeled
- 3 scallions, chopped
Instructions
- Make the coleslaw dressing: In a medium bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, sea salt, and several grinds of fresh black pepper until smooth and well combined.
- Assemble the coleslaw: In a large bowl, toss together the shredded green and red cabbage, peeled carrots, and chopped scallions. Pour the prepared dressing over the vegetables and toss thoroughly to coat every piece evenly. Taste and adjust seasoning by adding more salt or black pepper as desired before serving.
Notes
- For a vegan version, substitute regular mayo with vegan mayo.
- Use freshly grated carrots or thinly peel them for a crunchy texture.
- Celery seeds add a subtle earthy flavor but can be omitted if unavailable.
- Adjust sweetness by modifying the amount of pure maple syrup to your preference.
- For extra crunch, chill the coleslaw for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
