Ingredients:

  • ½ cup mayonnaise (120 ml)
  • 2 tablespoons granulated sugar (30 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 tablespoon milk (15 ml)
  • ½ teaspoon celery salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • Pinch of salt (optional, to taste)

Instructions:

  1. In a medium bowl, add the mayonnaise, sugar, apple cider vinegar, Dijon mustard, milk, celery salt, and black pepper.
  2. Whisk all ingredients together until smooth and well combined. Ensure the sugar is fully dissolved.
  3. Taste the coleslaw dressing and adjust seasonings as needed. Add a pinch of salt if desired.
  4. Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Before serving, give the coleslaw dressing a quick whisk. Toss with your shredded cabbage mixture and enjoy!