American
Creamy Coleslaw
Crisp cabbage, carrot, and red onion in a creamy vinegar-mustard dressing.
8 servings · 25 minutes prep
Ingredients
Slaw
- 1 medium head, cored and finely shredded, about 8 cups
- 2 medium, grated
- 1/4 cup, very thinly sliced
- 1 1/2 tsp, divided
Dressing
- 3/4 cup
- 3 tbsp
- 2 tbsp
- 1 tsp
- 1/2 tsp
- 1/2 tsp, freshly ground
Directions
Salt the Cabbage
- Toss green cabbage with 1 teaspoon fine salt in a colander. Rest for 30 minutes, then squeeze gently and pat dry.
- Combine cabbage with carrot and red onion in a large bowl.
Dress and Chill
- Whisk mayonnaise, apple cider vinegar, granulated sugar, dijon mustard, celery seed, black pepper, and remaining salt.
- Toss dressing with the vegetables until lightly coated. Chill for 15 minutes before serving.
