Ingredients
Scale
COLESLAW
- 3 cups (225 g) shredded green cabbage (see note 1)
- 2 cups (150 g) shredded red cabbage (see note 1)
- 2 medium carrots, grated or julienned (see note 2)
- 3 spring onions (scallions), thinly sliced, plus extra to garnish
- 1 celery stalk, thinly sliced
DRESSING
- ⅔ cup (160 g) whole-egg mayonnaise (see note 3 about dairy and gluten)
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard (see note 4 about gluten)
- 1 tsp white sugar (can be substituted with honey)
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper, plus extra to serve
Instructions
- Place the cabbage, carrot, spring onion and celery in a large bowl.
- In a separate small bowl or jar, combine all the dressing ingredients. Whisk (or shake, if using a jar) until smooth and creamy.
- Pour the dressing over the vegetables and toss until evenly coated.
- Serve immediately for maximum crunch with extra cracked black pepper on top and extra sliced spring onion.
Notes
Note 1 – Use a mandoline, or a food processor with a large chute, for finely shredded cabbage if you want a restaurant-style slaw.
Note 2 – Use a julienne peeler to make quick work of this!
Note 3 – Mayonnaise is generally dairy- and gluten-free, but always check the label to be 100% sure.
Note 4 – Mustard is generally gluten-free, but always check the label to be 100% sure.
MAKE AHEAD
The dressing can be made up to 7 days in advance and stored in a sealed jar in the fridge.
Shredded vegetables will keep in an airtight container for up to 3–4 days. See my fruit and vegetable storage tipsarticle for more details. For best results, dress just before serving.
LEFTOVERS
- Dressed coleslaw – Best eaten within 24 hours. Store refrigerated in an airtight container. Perfect for next-day burgers, wraps or pulled pork rolls.
- Dressing alone – Keeps for up to 7 days in the fridge in an airtight container or jar. Shake/whisk before serving. Not suitable to freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: No-cook
- Cuisine: Everyday