Classic Mayonnaise Coleslaw & Vinegar‑Based Coleslaw

Ingredients

• 3/4 head Green Cabbage (core removed, thinly sliced)
• 1/4 head Red Cabbage (core removed, thinly sliced)
• 3 medium Carrots (grated, keep upright for longer shreds (mayonnaise version))
• 1 large Carrot (grated (vinegar version))
• 1 medium Onion (halved, sliced thinly (vinegar version))
• 1 cup Homemade Mayonnaise (or store‑bought mayo, smooth)
• 2 tablespoons Apple Cider Vinegar (for mayo dressing)
• 1/3 cup Apple Cider Vinegar (for vinegar dressing)
• 3 tablespoons Olive Oil (extra‑virgin, for vinegar dressing)
• 1 tablespoon Honey (adds a touch of sweetness (use maple syrup for vegan))
• 1 teaspoon Celery Seed (ensure it’s seed, not salt)
• 1/4 teaspoon Salt (fine sea salt preferred)
• 1/4 teaspoon Black Pepper (freshly ground)
• 0.5 tablespoon Dijon Mustard (for vinegar dressing)

Instructions

1. Prepare the Cabbage

   Remove outer leaves, slice off the stem, halve the cabbage, then quarter each half. Cut out the core by slicing diagonally across the bottom of each quarter. Thinly slice the quarters, then cross‑cut the slices so they are bite‑size.

   Time: PT10M

2. Grate the Carrots

   Using a box grater, grate the carrots. For the mayo version grate three carrots; for the vinegar version grate one large carrot. Keep the grater at a slight angle so the shreds are a bit longer.

   Time: PT5M

3. Slice the Onion (Vinegar Version Only)

   Halve a medium onion, cut down through the middle, then thinly slice the halves.

   Time: PT2M

4. Combine Vegetables

   Place the sliced green cabbage, red cabbage (if using), grated carrots, and sliced onion (if using) into a large mixing bowl. Toss lightly to distribute.

   Time: PT3M

5. Make Mayonnaise Dressing (Traditional Version)

   In a small bowl whisk together 1 cup homemade mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp celery seed, 1/4 tsp salt, and 1/4 tsp black pepper until smooth and creamy.

   Time: PT5M

6. Make Vinegar Dressing (Mayo‑Free Version)

   In a small bowl whisk together 1/3 cup apple cider vinegar, 3 tbsp olive oil, 1 tbsp honey (or maple syrup for vegan), 1 tsp celery seed, 1/4 tsp salt, 1/4 tsp black pepper, and 0.5 tbsp Dijon mustard until emulsified.

   Time: PT5M

7. Dress the Slaw

   Pour the chosen dressing over the vegetable mixture and toss until everything is evenly coated.

   Time: PT3M

8. Chill and Serve

   Transfer the coleslaw to a serving bowl, cover, and refrigerate for at least 30 minutes. For best flavor, make a day ahead.

   Time: PT30M

   Temperature: 4°C

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

12g

Fat

10g

Fiber

3g