Palm's Tangy Coleslaw Recipe
Make Palm's Tangy Coleslaw Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Dressing
Method
Preparation of Vegetables
- 1
Chop the Cabbage
Remove the outer leaves from the green and red cabbages. Cut them in half and remove the core. Slice the cabbage halves thinly to yield about 4 cups each.
- 2
- 3
Chop the Green Onions
Trim the root ends off the green onions and chop them into small pieces until you have 1 cup.
Preparation of Dressing
- 4
Mix the Dressing Ingredients
In a large mixing bowl, combine 1 cup of mayonnaise, 4 tablespoons of apple cider vinegar, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk the ingredients together until smooth and well combined.
Combine and Serve
- 5
Combine Vegetables and Dressing
Add the chopped green cabbage, shredded carrots, red cabbage, and chopped green onions to the bowl with the dressing. Toss everything together until 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. Serve chilled as a tangy side dish.