Servings: 14 Servings
Calories: 95kcal
Equipment
- bowl
- knife
- food processor or hand grater
Ingredients
- 1.75 tbsp Celery Seeds
- 1.75 Green Cabbage
- 1.75 Carrot
- 3.5 tbsp Dijon Mustard
- 0.58 Cup Mayonnaise
- 1.17 Cup Sugar
- 1.75 tbsp Hot Sauce
- 0.58 Cup Brown Sugar
- Salt to taste
Instructions
- Begin by shredding the green cabbage using a food processor or a hand grater. Place it in a large bowl.
- Peel and grate the carrot, then add it to the bowl with the shredded cabbage.
- In a separate bowl, mix together the dijon mustard, mayonnaise, sugar, brown sugar, hot sauce, celery seeds and salt.
- Pour the dressing over the cabbage and carrot mixture and toss until well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 35 minutes to allow the flavors to meld together.
- Before serving, give the coleslaw a good stir and adjust seasoning if needed.
- Serve cold or at room temperature.
Notes
• Use freshly shredded cabbage for the best results.
• Adjust the amount of mayonnaise, vinegar, sugar, salt, and pepper to suit your taste.
• If you’re not serving the coleslaw right away, store it in the refrigerator until you’re ready to serve.
Nutrition
Calories: 95kcal
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