Ingredients
Scale
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup grated carrots
- 1/2 cup finely chopped onion
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Begin by finely shredding the green and purple cabbage using a sharp knife or mandoline slicer for uniform slices.
- Grate the carrots and finely chop the onion.
- In a large mixing bowl, combine the shredded cabbages, grated carrots, and onion. Toss gently to mix evenly.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy.
- Pour the dressing over the vegetables and toss thoroughly to coat everything evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- Use fresh, crisp vegetables for the best texture and flavor.
- Adjust the sweetness and acidity according to your taste preferences.
- Add sliced bell peppers or shredded jicama for extra crunch.
- For enhanced flavor, sprinkle with toasted sesame seeds or chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg