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Crunchy Carrot Coleslaw
A bright and tangy slaw brings together shredded cabbage and carrots for a satisfying crunch. Fresh orange juice and apple cider vinegar create a punchy dressing that coats every bite. A hint of Dijon mustard and a pinch of cayenne pepper add just the right amount of heat to balance the natural sweetness of the vegetables. Serve it alongside grilled meats at your next backyard barbecue or pack it for a quick weekday lunch. The dried mint provides an unexpected herbal note that keeps the flavors tasting fresh.
Ingredients
- ⅓ cup fresh orange juice
- ¼ cup apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ¼ teaspoon dried mint
- ⅛ teaspoon cayenne pepper
- 1 (16-ounce) bag shredded cabbage
- 1 (10-ounce) bag shredded carrots
Instructions
- 1Whisk the fresh orange juice, apple cider vinegar, sugar, Dijon mustard, vegetable oil, salt, dried mint, and cayenne pepper together in a large mixing bowl until smooth. Add the shredded cabbage and carrots to the bowl, tossing everything thoroughly to coat the vegetables in the dressing.
- 2Serve the coleslaw immediately at room temperature, or cover the bowl tightly and chill in the refrigerator until you are ready to eat.