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Basic Coleslaw
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Description
This tangy, crunchy coleslaw is best eaten the day it’s made. Make it ahead by a couple of hours to let the flavors combine in the fridge, but eat it while it’s crunchy.
Ingredients
- 2-½ pounds Green Cabbage, Shredded Or Very Finely Sliced
- 1 whole Medium Onion, Finely Chopped
- 1 whole Large Carrot, Grated
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1-¼ cup Mayonnaise
- ⅓ cups Cider Vinegar
- 2 teaspoons Sugar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Celery Seed
Preparation
Combine cabbage, onion and carrot in large bowl. Toss with 1 tsp. salt and 1 tsp. pepper.
In medium bowl, mix mayo, vinegar, sugar, mustard and celery seed to make dressing.
Pour dressing over veggies and toss thoroughly to combine.
Chill for up to two hours before serving.
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2 Comments
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alisiakc on 10.16.2009
This was THE best coleslaw I’ve ever had. We kept stealing bites from the leftovers in the fridge. Thanks for sharing.
kathyingreendale on 9.13.2009
I made this for dinner tonight and it was DELICIOUS! I used a red onion and it added color to the coleslaw. The dressing was very tasty. I didn’t have celery seeds, so I substituted celery salt, and omitted the regular salt. I also added an extra carrot and an extra teaspoon of sugar. This recipe is a keeper! Thanks for sharing it.