Here’s a super simple coleslaw recipe that is very easy to throw together, particularly if you opt to use a pre-shredded package of cabbage/carrots. The secret is in the seasoning!
You’ll Need:
1 Medium cabbage, finely shredded (or 2 bags pre-shredded mix)
1 sweet vidalia onion, finely diced
2 large carrots, shredded
1/2 red cabbage, shredded
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 tsp dry mustard
1 teaspoon celery salt
kosher salt and freshly ground pepper, to taste
Mix cabbages, carrots and onion in a large bowl and set aside.
In a separate bowl, whisk together mayonnaise, vinegar and lemon juice, until combined.
Stir in sugar, dry mustard and celery salt, mixing until smooth, then season with salt and pepper.
Taste and adjust seasoning, if necessary.
Pour dressing over cabbage and carrots and toss so that everything is thoroughly coated.
Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.
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To reduce getting gas from the cabbage, do not move it as you cut it until 5 minutes have passed. That may mean taking a break if your cutting board is small, but you could plan to measure the dressing while you wait. I don’t know all the science behind it, but I know that it has to do with the exposure to the air.
It’s worth it.
That’s really interesting, I’ve got to research that and see if there’s something to it! Thanks for sharing