Red Meat Allergy Friendly Classic Coleslaw with Mayo Dressing
Total time50 min
Prep time20 min
Cook time0 min
5.0(21)
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Learn more →Ingredients
6 servings
- 1 small head green cabbage (about 2 lb), cored and finely shredded
- 2 medium carrots, peeled and grated
- 3 scallions (green tops only), thinly sliced
- 1 tsp kosher salt
For the dressing
- ⅔ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 1 tsp dijon mustard
- ½ tsp celery seed
- ¼ tsp black pepper
Instructions
- 1
Toss the shredded cabbage with the kosher salt in a large mixing bowl. Let it sit for 10 minutes, then squeeze out as much liquid as possible with your hands or a clean kitchen towel. Discard the liquid.
- 2
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper until smooth and fully combined.
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