Ingredients:

  • 1 medium green cabbage, finely shredded (about 4 cups or 300g)
  • 2 large carrots, grated (about 1 cup or 120g)
  • 1 red bell pepper, finely chopped (about 1 cup or 150g)
  • 3 green onions, sliced (about 1/2 cup or 75g)
  • 1 cup (240g) mayonnaise
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5g) Dijon mustard
  • 1/2 teaspoon (3g) celery salt
  • Salt and pepper to taste

Instructions:

  1. Shred the cabbage finely using a knife or food processor.
  2. Grate the carrots and finely chop the bell pepper.
  3. Slice the green onions.
  4. In a large mixing bowl, combine mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, and celery salt.
  5. Whisk until smooth and well combined.
  6. Add the shredded cabbage, carrots, red bell pepper, and green onions to the dressing.
  7. Gently fold the vegetables into the dressing until evenly coated.
  8. Taste and adjust seasoning with salt and pepper.
  9. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  10. Toss the coleslaw again before serving for an even distribution of dressing.