Ingredients
Scale
- 6 cups finely shredded green cabbage
- 1 large or 2 small carrots, grated
- 1 cup mayonnaise or plain greek yogurt
- 2 tablespoons honey, can sub granulated sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon celery seed, optional
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- In a large bowl, mix together the shredded cabbage and grated carrot.
- In a separate medium bowl, whisk the mayonnaise (or Greek yogurt), honey, apple cider vinegar, Dijon mustard, celery seed (if used), salt, and pepper until well combined. Adjust flavors as desired by adding more honey for sweetness or more vinegar for tang.
- Pour about ¾ of the dressing over the cabbage and carrot mixture, and fold until the vegetables are evenly coated. Add more dressing if needed for desired creaminess.
- Taste the salad and adjust seasoning with more salt and pepper if necessary.
- Serve immediately or chill in the refrigerator. The coleslaw tastes best within the first two days.
Notes
For a healthier twist, substitute mayonnaise with Greek yogurt.
Feel free to add additional ingredients like green onions or bell peppers for extra flavor and crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.