Coleslaw is one of those delicious summer salads or side dishes that taste awesome with just about anything.
This recipe is my take on the traditional classic coleslaw!
There so many different ways to make coleslaw but the most common ingredients seem to be cabbage and carrots. This coleslaw is a combination of green cabbage, julienned carrots, and red onion slices.
The dressing is made up of a combination of mayonnaise, apple cider vinegar, whole-grain Dijon mustard, a little bit of sugar, a little bit of pepper and some seasoning salt.
This mixture of ingredients makes for a deliciously crunchy and zesty coleslaw!
You can use the typical Dijon mustard that you find in the grocery store for this recipe, but I really like to use the whole-grain Dijon mustard since it looks so pretty when combined with the coleslaw. I just find that using this kind of mustard gives the coleslaw a little yummy boost!
If you plan on using regular Dijon mustard, you might want to reduce the amount used since it’s a little more concentrated.
I use the whole cabbage for this recipe, but you can certainly use a bag of the pre-cut coleslaw mix if you like.
Another point worth mentioning is that when you look at the amount of dressing compared to the amount of veggies you might think the ratios are a little off.
This is an illusion! lol
After the coleslaw is combined with the dressing and it chills, the veggies will release some of their moisture and integrate more with the dressing. It becomes creamy and super yummy, with just the right amount of dressing.
Try this coleslaw as a topping for my pulled pork sandwiches or as a side dish at your next BBQ!
I hope you enjoy this recipe!
- 1 green cabbage, medium sized and thinly sliced into strips
- 1 large carrot, peeled and cut into julienned strips
- 1/4 cup red onion, halved then thinly sliced
- 1 cup of mayonnaise
- 1 tbsp + 1 tsp sugar
- 1/2 tsp seasoning salt
- 1 tbsp +1 tsp cider vinegar
- 1 tbsp whole grain Dijon mustard (this is the kind with the seeds in it – you can substitute regular Dijon if you choose, but you may want to use a little less.)
- 1/4 tsp black pepper
- In a large mixing bowl, combine all of the ingredients for the dressing. Use a whisk to ensure everything is well combined.
- Into the bowl, combine and toss the dressing with the cabbage, carrots and red onion until everything is evenly coated
- Cover the bowl with plastic wrap and set in the fridge to chill for at least 30 minutes before serving.
Please note that when you mix this up in the beginning it may seem like there isn't enough dressing – this is an illusion! lol As the coleslaw chills in the fridge the cabbage and veggies will release come of the moisture and become one with the dressing. The little bit of salt and cider vinegar in the recipe helps draw out the moisture.