Tangy Southern Coleslaw
A vibrant and creamy coleslaw that combines fresh vegetables with a tangy dressing, perfect for summer barbecues and family picnics.
Ingredients
Vegetable Base
- 1 small head green cabbage, shredded Creates a tender, crunchy base.
- 1 small head purple cabbage, shredded Adds color and subtle earthiness.
- 2 large carrots, grated Provides natural sweetness and texture.
Dressing
- 1/2 cup mayonnaise Binds the ingredients together.
- 2 tablespoons apple cider vinegar Infuses tanginess.
- 1 tablespoon sugar Balances out the acidity.
- 1 teaspoon Dijon mustard Adds complexity.
- Salt and pepper to taste To round out the flavors.
Instructions
Preparation
- In a large mixing bowl, combine the shredded green and purple cabbage with the grated carrots.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and gently toss until the vegetables are evenly coated.
- Let the coleslaw sit in the refrigerator for at least 30 minutes before serving.
Notes
Coleslaw can be made a day in advance; just keep it refrigerated. Taste and adjust seasoning before serving.