Coleslaw

Ingredients

• 0.75 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1.5 tbsp granulated sugar
• 1 tsp Dijon mustard
• 0.5 tsp celery seed
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 1.5 pounds green cabbage – cored and finely shredded
• 6 ounces carrots – peeled and coarsely shredded

Instructions

1. In a large bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth and emulsified.
2. Remove any tough outer leaves from the green cabbage, then quarter, core, and finely shred it. Add the shredded cabbage to the bowl with the dressing.
3. Shred the carrots and add them to the bowl. Toss until the vegetables are evenly coated and the dressing is distributed.
4. Let the coleslaw rest in the refrigerator for 15–30 minutes until slightly wilted and glossy, tossing once midway. Toss again and serve chilled.