Description
A vibrant and zesty coleslaw perfect for summer barbecues and gatherings, packed with crunch and flavor.
Ingredients
Scale
- 1 small head of green cabbage, shredded
- 1 small head of red cabbage, shredded
- 2 large carrots, grated
- 1 red bell pepper, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
- Optional: diced jalapeños or hot sauce for extra spice
Instructions
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and finely chopped red bell pepper. Mix them well.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss everything to ensure an even coating.
- If desired, add diced jalapeños or a drizzle of hot sauce for added spice.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For best crunch, keep the dressing separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
Keywords: coleslaw, summer side dish, barbecue, crunchy salad, quick recipe