Making coleslaw from scratch is super easy and way fresher than store-bought!

 

Making coleslaw from scratch is super easy and way fresher than store-bought! Here's a basic method:

1. Shred the veggies:

   • Finely slice about ½ a small green cabbage and ½ a small red cabbage (or just green if you prefer).

   • Grate or julienne 1–2 carrots.

   • Optional: thinly slice a little red onion or green onions for extra punch.

2. Make the dressing:

   • In a bowl, whisk together:

     • ½ cup mayonnaise

     • 1–2 tablespoons apple cider vinegar (or lemon juice)

     • 1 tablespoon Dijon mustard

     • 1–2 teaspoons sugar or honey (to taste)

     • Salt and pepper to taste

   • (Optional extras: a splash of celery seed, a pinch of garlic powder, or a spoonful of Greek yogurt for a lighter version.)

3. Toss together:

   • Pour the dressing over the veggies.

   • Toss well to coat everything evenly.

   • Let it sit in the fridge for at least 20–30 minutes to soften and meld the flavors.

Pro tip: If you like crunchier slaw, toss it right before serving. For softer slaw, let it sit longer!