Fresh Coleslaw

Yield: 6-8

Author: Jessica Milnes

Print

With ImageWithout Image

Fresh Garden Coleslaw

Prep time: 15 MinChill Time: 45 MinTotal time: 1 Hour

When the cabbage is ready in the garden, this is one of my favorite ways to use it. Fresh cabbage and carrots make such a difference in homemade coleslaw. It is crisp, creamy, a little tangy, and has just the right amount of sweetness.

Ingredients

• 6 cups thinly sliced green cabbage
• 1 cup thinly sliced red cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Add the green cabbage, red cabbage, and carrots to a large bowl and toss together.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover and refrigerate for at least 30 minutes before serving to give the flavors time to come together.
5. Give the coleslaw another good toss just before serving.

Notes

There is something about making coleslaw with cabbage and carrots straight from the garden that makes something so simple taste that much better. This is an easy one to throw together for summer dinners and cookouts.