Ingredients
Equipment
Method
Whisk the Dressing
- In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, ground black pepper, and the optional celery seed. Add a tiny pinch of smoked paprika and a whisper of Dijon mustard. Whisk thoroughly until smooth and all sugar has dissolved, ensuring the dressing is stable and velvety.
Combine with Vegetables
- Add your shredded cabbage mix, or freshly shredded cabbage and carrots, to the prepared dressing. Gently toss until all vegetables are evenly coated, taking care not to bruise them to maintain crisp texture.
Chill for Flavor Development
- Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Chill in the refrigerator for at least 2 hours before serving. This crucial chilling time allows flavors to meld and vegetables to absorb the dressing.
Nutrition
Notes
For optimal crispness, prepare dressing and vegetables separately if making ahead, then combine and chill a few hours before serving. Keep coleslaw chilled for food safety; avoid extended periods at room temperature. Gentle handling prevents watery slaw. Store leftovers in an airtight container for 3-5 days. Nutrition information is estimated based on common ingredients and serving sizes and may vary.