Sweet Tangy Coleslaw With Celery Seed Mustard Recipe

Cooking Directions

• STEP 1.In a large bowl, combine shredded cabbage, grated carrots, and thinly sliced onions.
• STEP 2.In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 4.Serve the coleslaw chilled and garnish with additional celery seed, if desired.

Cooking Tips

• For a creamier coleslaw, add a tablespoon of sour cream or Greek yogurt to the dressing.
• To save time, you can use pre-shredded coleslaw mix instead of shredding the cabbage and carrots yourself.
• Adjust the sweetness and tanginess of the dressing by adding more or less sugar and vinegar, according to your taste.

Storage and Serving

• Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the coleslaw as a side dish with grilled meats, sandwiches, or as a topping for pulled pork or fish tacos.
• This coleslaw also makes a great addition to summer picnics and barbecues.