Everyday Cabbage Salad
A crunchy no mayo cabbage slaw with carrot and a tangy cider vinegar and Dijon dressing.
Equipment
- Large mixing bowl
- Jar with a lid
- Sharp knife or food processor
Ingredients
Main Ingredients
- 5 cup green cabbage shredded
- 2 cup red cabbage shredded
- 1 cup carrot shredded
- ¼ cup apple cider vinegar
- 2 tbsp vegetable oil canola or light olive oil also work
- 1 ½ tbsp white sugar up to 2 tbsp, to taste
- 1 tsp Dijon mustard
- ½ tsp kosher salt
Instructions
Cooking
- Shake the dressing. Add the vinegar, oil, 1 1/2 tbsp sugar, mustard, and salt to a jar, seal, and shake about 20 seconds until the sugar dissolves. Taste and add more sugar if needed.
- Combine. Place the green cabbage, red cabbage, and carrot in a large bowl.
- Toss. Pour the dressing over the vegetables and toss until evenly coated.
- Rest. Let the salad sit for 20 minutes until the cabbage turns juicy, then toss again and serve.
Notes
Substitutions: Use all green cabbage in place of the red cabbage, or a bag of coleslaw mix.
Tips: Start with less sugar and adjust to taste. Store the dressing separately for crunchier leftovers.
Storage: Refrigerate up to 3 days.