Rye Free Classic Coleslaw

Total time50 min

Prep time20 min

Cook time0 min

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Ingredients

6 servings

1 small head green cabbage (about 2 lb), cored and finely shredded
2 medium carrots, peeled and grated
¼ small red onion, very thinly sliced
1 tsp kosher salt

For the dressing

¾ cup mayonnaise
Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Chosen Foods Classic Avocado Oil Mayo - 12 fl oz Primal Kitchen Mayo made with Avocado Oil, 17 fl oz Sir Kensingtons Avocado Mayo - 12 OZ Sir Kensington's Classic Mayonnaise - 12 fl oz
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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, grated carrots, and sliced red onion together in a large mixing bowl. Sprinkle with the kosher salt and toss well to coat. Let stand for 10 minutes, until the cabbage has released some moisture and softened slightly.
2
While the cabbage rests, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper in a small mixing bowl until smooth and uniform.

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