Crisp, creamy homemade coleslaw with fresh cabbage and carrots. Pork-free, refreshing, and easy to prepare.

Scale

4 cups green cabbage, shredded

1 cup purple cabbage, shredded

1 cup carrots, shredded

½ cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon celery seed (optional)

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1. Combine cabbage and carrots in a large bowl.

2. Whisk together mayonnaise, vinegar, mustard, honey, salt, pepper, and celery seed.

3. Pour dressing over vegetables.

4. Toss to coat evenly.

5. Cover and refrigerate for at least 30 minutes.

6. Taste and adjust seasoning before serving.

7. Serve chilled.

Use a mandoline for uniform shredding.

Substitute Greek yogurt for a lighter version.