Coleslaw Recipe
With vinegar and Dijon mustard. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).
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Ingredients
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Vegetables
Dressing
Method
Preparation
- 1
Chop Vegetables
Begin by chopping the green cabbage and red cabbage into thin strips. Use a sharp knife or a mandoline for uniform slices. Grate the carrot using a box grater or food processor.
- 2
Combine Vegetables
In a large mixing bowl, combine the chopped green cabbage, red cabbage, and grated carrot. Toss them together to mix evenly.
Dressing Preparation
- 3
Prepare the Dressing
In a separate bowl, whisk together the apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Gradually add the olive oil while whisking continuously to create a smooth emulsion.
Combining
- 4
Mix Coleslaw
Pour the dressing over the vegetable mixture. Toss the coleslaw thoroughly until all the vegetables are evenly coated with the dressing.
Chilling
- 5
Refrigerate
Cover the coleslaw with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the texture to soften.