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Creamy Coleslaw
Eight cups of shredded green cabbage go into a mayo-based dressing with apple cider vinegar, yellow mustard, and chopped bell peppers in both red and green. Yellow onion and celery add crunch and a sharpness that keeps the dressing from tasting flat. An hour of chilling time is built into the recipe, which lets the cabbage soften slightly and the flavors settle together. Makes 8 servings — good alongside burgers, pulled pork, or anything coming off a grill.
Ingredients
- 1 medium-size green bell pepper, chopped (about 1 cup)
- 1 medium-size red bell pepper, chopped (about 1 cup)
- 1 small yellow onion, chopped (about 1 cup)
- 2 medium celery stalks, chopped (about ½ cup)
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 2 Tbsp. yellow mustard
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 small head green cabbage, cored and shredded (about 8 cups)
Instructions
- 1Stir together the chopped green and red bell peppers, yellow onion, celery, mayonnaise, apple cider vinegar, yellow mustard, kosher salt, and black pepper in a large mixing bowl until well combined. Fold in the shredded green cabbage, tossing until it's evenly coated.
- 2Cover the bowl tightly and chill in the refrigerator for at least 1 hour. This resting time softens the cabbage slightly and lets the dressing penetrate the vegetables. Stir the slaw well right before you dish it out.
Notes
- Make ahead: You can prepare this slaw up to 12 hours in advance. Keep it tightly covered in the fridge until you're ready to eat.
- Prep: To save time, you can use a food processor with a shredding attachment for the cabbage, or buy pre-shredded cabbage.
Recipe Details
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