Ingredients
Equipment
Method
Step 1: Prepare the Vegetables
- First, shred your cabbage. If you have a food processor, use it; otherwise, a sharp knife works like a charm. I like mine finely shredded for a closer texture to the original. Next, finely dice your onion, green bell pepper, and red bell pepper, and shred the carrot.
Step 2: Mix the Dressing
- In a large mixing bowl, combine the creamy mayonnaise, sugar, Dijon mustard, white wine vinegar, and freshly squeezed lemon juice. Whisk these ingredients well until they form a smooth and creamy sauce. This is where the magic happens!
Step 3: Combine Everything
- Add the shredded cabbage, diced onion, carrots, green bell pepper, and red bell pepper to the bowl with the dressing. Sprinkle the celery seeds, salt, and freshly ground black pepper over the mixture. Toss everything thoroughly so that the vegetables are evenly coated with the dressing. The aim is for each bite to deliver a burst of flavor.
Step 4: Chill and Serve
- Cover the bowl with plastic wrap or transfer the coleslaw into an airtight container. Let it chill in the fridge for at least an hour. This waiting period allows the flavors to meld beautifully, making each bite truly delightful.
Nutrition
Notes
- Cabbage: Freshly shredded cabbage provides the best texture. If you want to save time, pre-shredded cabbage works too, but make sure it’s finely cut.
- Mayonnaise: Opt for a high-quality mayonnaise. It makes a world of difference.
- Onion: Sweet onions are my go-to because they add a mild flavor that doesn’t overpower the coleslaw.
- Sugar: The granulated sugar adds just the right amount of sweetness to balance the tanginess of the vinegar and mustard.
- Dijon Mustard: Don’t skip this! It elevates the flavor profile in a way that regular mustard can’t.
- Celery Seeds: These tiny seeds pack a big punch, contributing an earthy note that’s essential for authenticity.