Ingredients
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4 cups (300 g) green cabbage, finely shredded
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2 cups (150 g) red cabbage, finely shredded (optional, for color)
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1 cup (100 g) carrots, grated or julienned
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1/2 cup (120 ml) mayonnaise
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2 tablespoons apple cider vinegar (or white vinegar)
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1 tablespoon Dijon mustard
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2 teaspoons granulated sugar (or honey)
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1/2 teaspoon celery seed (optional)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
Instructions
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Prepare the vegetables by finely shredding the green and red cabbage. Grate or julienne the carrots and place all the vegetables in a large mixing bowl.
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In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar (or honey), celery seed (if using), salt, and black pepper until smooth and creamy.
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Pour the dressing over the shredded cabbage and carrots. Gently toss with two large spoons until all vegetables are evenly coated.
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Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This helps the flavors develop and softens the cabbage slightly.
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Before serving, stir again and adjust seasoning with extra salt, pepper, or vinegar if needed. Serve chilled.
Notes
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For a lighter version, replace half of the mayonnaise with plain Greek yogurt.
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Add fresh herbs like parsley or dill for extra flavor.
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The recipe can easily be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (chilling time)