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Ingredients
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Vegetables
Dressing
Method
Preparation of Vegetables
- 1
Prepare the Cabbage
Remove the outer leaves of the green cabbage and red cabbage. Cut them into quarters and slice them thinly using a sharp knife or a mandoline slicer until you have approximately 4 cups of shredded green cabbage and 1 cup of shredded red cabbage.
- 2
Grate the Carrots
Peel the carrots and then grate them using a box grater or food processor until you have about 2 cups of grated carrots.
- 3
Chop the Green Onions
Rinse the green onions under cold water, and then slice them thinly, both the white and green parts, to use in the coleslaw.
Making the Dressing
- 4
Combine Dressing Ingredients
In a medium bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of celery seed. Mix well until all ingredients are fully combined and smooth.
Combine and Serve
- 5
Mix the Vegetables and Dressing
In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, grated carrots, and sliced green onions. Pour the dressing over the vegetables and toss well until all the vegetables are evenly coated with the dressing.
- 6
Chill and Serve
Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld. Before serving, give it a good stir. Serve chilled as a side dish.