1. In a large bowl, toss together the shredded cabbage, grated carrot, and sliced green onions.
2. In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seeds, salt, and pepper until well blended and creamy.
3. Pour the dressing over the cabbage mixture and toss until all the ingredients are thoroughly coated. For a little extra kick, add a dash of hot sauce and mix well.
4. Cover the coleslaw and refrigerate for at least an hour before serving. This allows the flavors to meld together and the cabbage to soften slightly.
5. Give it a final stir, adjust seasoning if necessary, and serve chilled.
Variations & Tips
– If you’re cutting down on sugar, feel free to reduce the amount or use a substitute like honey or agave nectar. Just taste as you go!
– For some added crunch, throw in a handful of chopped pecans or walnuts.
– Want to lighten it up? Substitute half the mayo with Greek yogurt for a tangy twist and fewer calories.
– If you’re short on time, you can use a bag of pre-shredded coleslaw mix. Life gets busy, and sometimes we need that shortcut!
– This slaw can be made up to 2 days in advance. In fact, it often tastes better the next day after the flavors have had more time to get acquainted.
– As a mainstay at so many of our backyard barbecues and potlucks, I’ve learned that you can make this recipe your own by adding ingredients that speak to you – a little red onion for bite or some sliced bell pepper for sweetness and color. Feel free to get creative and make it uniquely yours!
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