Ingredients
Scale
COLESLAW DRESSING
- ⅔ cup (160 g) whole-egg mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
SALAD INGREDIENTS
- 2 cups (150 g) shredded red cabbage
- 2 green cabbages, shredded
- 2 carrots, grated
- 2 spring onions (scallions), finely sliced
Instructions
- Whisk the dressing ingredients to combine.
- Toss the red and green cabbage, carrot and spring onion in a large bowl. Drizzle over the dressing and toss to combine.
Notes
MAKE AHEAD
Prepare and refrigerate the salad vegetables in separate reusable ziplock bags or airtight containers. The carrot and spring onion (scallion) are best consumed within 3 days. The cabbage will last 5 days or more. Combine the dressing ingredients and refrigerate them in an airtight container for up to 3 days. Combine the dressing and salad ingredients right before serving.
LEFTOVERS
Once the coleslaw is dressed, it is best served immediately. As it sits, the ingredients will soften. Refrigerate any leftovers and consume them within 24 hours.
- Prep Time: 15 mins
- Category: salad, side dish, cloeslaw, slaw
- Method: combine
- Cuisine: Dutch