Light and Crunchy Coleslaw
This Light and Crunchy Coleslaw recipe is full of fresh cabbage and carrots. It's the perfect gluten free addition to a summer picnic or BBQ!
Servings: 10
Calories: 98kcal
Ingredients
- 3 heaping cups green cabbage
- 3 heaping cups red cabbage
- 2 carrots
- ½ cup mayo
- ¼ cup Dijon mustard
- 2 Tbsp. Apple Cider Vinegar
- 1 tsp. sugar
- 2 ½ tsp. celery seeds
- ⅛ tsp. kosher salt adjust to taste
- ⅛ tsp. pepper adjust to taste
Instructions
- Chop 3 heaping cups each of green and red cabbage using a food processor or with a knife.
- Grate 1-2 large carrots using a box grater.
- For the dressing: Combine ½ cup mayo, ¼ cup Dijon mustard, 2 Tbsp. apple cider vinegar, 1 tsp. sugar, 2 ½ tsp. celery seed, and ⅛ tsp. each of salt and pepper in a small bowl. Whisk together to completely combine.
- Add half of the vegetables to a large bowl along with half of the dressing. Toss to coat. Add the other half of the veggies and remainder of the dressing and toss everything until completely coated.
- Garnish with extra celery seeds and fresh herbs (optional). Adjust salt and pepper levels as needed.
Video
Notes
You can use Napa or Savoy cabbage with this recipe if you like.
Any leftover coleslaw may be stored for 2-3 days in an airtight container in the fridge.
Do not leave this coleslaw out in the sun for more than an hour or so if serving at an outdoor BBQ or picnic.
Nutrition
Serving: 1cup | Calories: 98kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 162mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4284IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg