coleslaw

Ingredients

• 2 medium green cabbage heads, shredded
• 1/2 cup apple cider vinegar
• 1/4 cup mayonnaise
• 2 tablespoons granulated sugar
• 1 teaspoon celery seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, whisk together the apple cider vinegar, mayonnaise, sugar, celery seeds, salt, and pepper.
2. Add the shredded cabbage to the bowl and toss to coat evenly with the dressing.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
4. Toss well before serving.

Notes

• For a tangier coleslaw, add a tablespoon of lemon juice.
• Shredding the cabbage yourself is best for texture, but pre-shredded coleslaw mix can be used if you're short on time.
• To keep your coleslaw crisp, store it in an airtight container in the refrigerator. Adding a little extra vinegar (1 tsp) can help it stay fresh longer.
• A mandoline slicer or food processor (pulse setting) makes shredding cabbage much faster.