Recipes

Original Recipe

Ingredients

• ¾ cup mayonnaise, slightly scant
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• ¾ teaspoon celery seeds
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 6 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 medium carrots, julienned or shredded on the large holes of a box grater
• 1 cup thinly sliced red onion

Directions

• Make the coleslaw dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, celery seeds, salt, and several grinds of pepper.
• Make the coleslaw. In a large bowl, toss together the green and red cabbage, carrots, and onion. Pour the dressing over the top and toss to coat. Season to taste with salt and pepper.
• Chill in the refrigerator for at least 1 hour before serving to allow the cabbage to soften and the flavors to meld.