coleslaw side dish

Ingredients

• 1 medium head green cabbage
• 1 small head red cabbage
• 2 large carrots
• 0.5 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon celery seeds

Instructions

1. Slice the green and red cabbage thinly using a sharp knife or mandoline slicer.
2. Peel the carrots and shred them using a box grater or food processor.
3. In a large bowl, combine the shredded cabbage and carrots.
4. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seeds.
5. Pour the dressing over the cabbage mixture and toss well until all vegetables are evenly coated.
6. Let the coleslaw sit for 15-20 minutes before serving to allow flavors to meld.

Notes

• A mandoline slicer or food processor makes quick work of shredding; work carefully to avoid injuries.
• For a lighter version, replace half the mayonnaise with Greek yogurt.
• Store in an airtight container in the refrigerator for up to 5 days; it tastes even better the next day.
• If coleslaw becomes too wet, drain excess liquid before serving.
• Prepare vegetables ahead of time, but add dressing no more than 2 hours before serving to keep coleslaw crisp.