Tangy Coleslaw
Crisp green and red cabbage, a little carrot for color and sweetness, and a creamy-tangy dressing that pops with apple-cider vinegar and celery seed.
Ingredients
- 3 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1 cup carrots shredded
- 1/4 cup good mayo
- 2 tbsp allulose or monks fruit sugar
- 3 tbsp apple cider vinegar
- 11/2 tsp celery seed
- 1 tsp mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Throw the cabbage and carrot in a big bowl. (Buy the bags or shred it yourself—your call, hero.)
- In a smaller bowl, whisk the mayo, sweetener, vinegar, celery seed, mustard, salt, and pepper until it’s smooth and dreamy. Give it a taste—want it tangier? Splash in a tiny bit more vinegar. Sweeter? Another shake of sweetener.
- Dump most of the dressing over the cabbage and toss like you mean it. Add the rest if you’re feeling extra saucy (I usually do).
- Cover and park it in the fridge for at least an hour—overnight is even better. It gets happier the longer it sits.
- Right before serving, give it one last toss and taste for salt.