# Coleslaw

Crisp shredded cabbage and carrot in a creamy, tangy dressing that gets better the longer it sits.

_Side_

Prep: 15 min · Total: 15 min · Yields: 6 servings

## Ingredients

- ½ large green cabbage (about 6 cups shredded)
- ¼ small red cabbage (about 1 cup shredded)
- 2 medium carrots (peeled)
- 3 tbsp white wine vinegar
- 1 tsp salt
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- ½ tsp celery seed
- ¼ tsp black pepper

## Instructions

1. Shred the 0.5 large green cabbage and 0.25 small red cabbage as thinly as possible — a mandoline or sharp knife works best. Grate the 2 medium carrots on the large holes of a box grater.
2. Toss the shredded cabbage and grated carrot together in a large bowl. Sprinkle with the 1 tsp salt and the 3 tbsp white wine vinegar, toss well, and let sit for 10 minutes to soften slightly and draw out excess moisture.
3. While the cabbage rests, whisk together the 0.5 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp sugar, 0.5 tsp celery seed, and 0.25 tsp black pepper in a small bowl until smooth.
4. Squeeze the cabbage mixture firmly with your hands or press it in a colander to drain off the liquid that has collected — this keeps the dressing from going watery.
5. Pour the dressing over the drained cabbage and carrot and toss thoroughly until every strand is coated.
6. Taste and adjust: more vinegar for tang, more sugar for sweetness, or a pinch more salt if needed.
7. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Toss once more just before plating.

## Tip

> Salting and draining the cabbage before dressing it is the step most home cooks skip — without it, the cabbage weeps into the mayo and you get a watery, bland slaw within the hour.

Tags: vegetarian, make-ahead, summer, comfort-food, gluten-free

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Canonical: https://just-recipes.io/recipes/coleslaw