Cold Slaw With Vinegar Dressing
A slightly richer coleslaw with a touch of mayonnaise added to the vinegar dressing for a creamier texture and more complex flavor.
1/2
Head of Green Cabbage - shredded
1/4
Head of Purple Cabbage - shredded
1
Carrot - shredded
1/4 cup
Red Onion - thinly sliced
1/4 cup
White Wine Vinegar
See all 12 ingredients ↓
A slightly richer coleslaw with a touch of mayonnaise added to the vinegar dressing for a creamier texture and more complex flavor.
Instructions
- In a large bowl, combine all Vegetables.
- In a separate bowl, whisk together all Dressing ingredients until well combined and smooth.
- Pour the Dressing over the vegetables and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
-
1/2
280 g
Head of Green Cabbage - shredded
-
1/4
85 g
Head of Purple Cabbage - shredded
-
1
85 g
Carrot - shredded
-
1/4 cup
30 g
Red Onion - thinly sliced
-
1/4 cup
60 mL
White Wine Vinegar
-
2 tbsp
30 mL
Mayonnaise
-
1 tbsp
15 mL
Vegetable Oil
-
1 tbsp
15 mL
Sugar
-
1 tsp
5 mL
Dijon Mustard
-
1/2 tsp
2.5 mL
Celery Seed
-
1/4 tsp
1.25 mL
Black Pepper
-
1/4 tsp
1.25 mL
Salt
Equipment
- Large Bowl
- Small Bowl
- Whisk
- Grater or Food Processor
Instructions
- In a large bowl, combine all Vegetables.
- In a separate bowl, whisk together all Dressing ingredients until well combined and smooth.
- Pour the Dressing over the vegetables and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition per serving
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