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Coleslaw

    Equipment:

    Mandolin or Knife, Large Plate, 2 Bowls, Vegetable Peeler, Shredder, Spoon, Measuring Cups and Spoons

    Ingredients:

    Purple Cabbage – 3 Cups
    Green Cabbage – 3 Cups
    Carrots – 2 Cups (about 8 medium sized carrots)
    Mayo – 3/4 Cup
    Apple Cider Vinegar – 2 Tablespoons
    Dijon Mustard – 1 Tablespoon
    Maple Syrup – 1 Tablespoon
    Celery Salt – 3/4 Teaspoon
    Salt – 1/4 Teaspoon
    Pepper – 3 Twists

    *Serves 4-6 people.

    Directions:

    1. Slice the purple and green cabbage with mandolin and add to a bowl.
    2. Shred the carrots and mix them in with the purple and green cabbage.
    3. In a separate bowl combine the mayo, apple cider vinegar, dijon mustard, maple syrup, celery salt, salt and pepper, mix well.
    4. Add the dressing to the cabbage, carrot mixture and stir until dressing fully coats the cabbage.
    5. Enjoy this refreshing side dish!