Ingredients
Scale
- 1 medium head of green cabbage (about 2 lbs), shredded
- 2 large carrots, peeled and grated
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1.5 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seeds (optional)
Instructions
- Start by removing any wilted outer leaves from the cabbage. Cut the cabbage into quarters and remove the core. Use a sharp knife or a mandoline slicer to shred the cabbage into thin strips. Grate the carrots using a box grater and toss both vegetables together in a large mixing bowl.
- In a medium-sized bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar, salt, black pepper, and celery seeds. Whisk until the sugar has dissolved and the dressing is completely smooth and creamy.
- Pour the dressing over the shredded cabbage and carrots. Use large spoons or tongs to toss the vegetables thoroughly, ensuring every piece of cabbage is evenly coated with the dressing.
- While you can eat it immediately, the flavors develop best if you let it sit. Cover the bowl and refrigerate for at least 30 minutes to 1 hour before serving. Give it a final toss before putting it on the table.
- Cook Time: 15 minutes
- Diet: Gluten-Free