Ingredients
Scale
- ⅔ cup (160 g) whole-egg mayonnaise (see note 1 about dairy and gluten)
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard (see note 2 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
- Combine all the ingredients in a small bowl or jar.
- Whisk (or shake if using a jar) until smooth and creamy.
- Toss with shredded vegetables just before serving.
Notes
Note 1 – Mayonnaise is generally dairy- and gluten-free, but always check the label to be 100% sure.
Note 2 – 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.
- For crunch, keep the shredded vegetables separate until right before serving.
LEFTOVERS
- Dressing on its own – Keeps in the fridge for up to 7 days.
- Dressed coleslaw – Best eaten within 24 hours (after that it gets a bit soggy, but still tasty for wraps or sandwiches). Not suitable for freezing.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Sauces and Dressings
- Method: No-cook
- Cuisine: Everyday