Crisp shredded cabbage salad

# What You Need:

01 - 1 small green cabbage, finely shredded (approximately 1.54 lbs)

02 - 2 medium carrots, peeled and grated

03 - 1 small red onion, thinly sliced (optional)

04 - ½ cup mayonnaise

05 - 2 tablespoons apple cider vinegar

06 - 1 tablespoon Dijon mustard

07 - 1 tablespoon granulated sugar

08 - ½ teaspoon celery seed (optional)

09 - Salt and freshly ground black pepper, to taste

01 - In a large mixing bowl, mix the finely shredded cabbage, grated carrots, and sliced red onion if using.

02 - In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.

03 - Pour the dressing over the vegetables and toss thoroughly to coat evenly.

04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to blend.

05 - Before serving, toss the salad again and adjust seasoning as desired.

01 -

Quick and Easy: Ready in just 15 minutes, this recipe is perfect for a last-minute side dish.
Fresh and Flavorful: A perfect balance of creamy, tangy, and sweet that complements any main course.
Incredibly Versatile: The ideal companion for grilled meats, pulled pork sandwiches, and potlucks.
Diet-Friendly: Naturally vegetarian and gluten-free, making it suitable for many diets.

02 -

Let it chill: For the best flavor, let the coleslaw rest in the refrigerator for at least 30 minutes before serving. This allows the dressing to soften the cabbage slightly and the flavors to meld.
Make it ahead: This dish can be prepared up to a day in advance. The flavor often improves overnight as it marinates.
Adjust to taste: Always taste and adjust seasoning with salt and pepper just before serving, as chilling can dull the flavors slightly.
Use fresh ingredients: The crispness of fresh cabbage and carrots is essential for a high-quality coleslaw.