Slaw
- 15m Prep Time
- 0sCook Time
- 25m Ready In
A simple, tangy coleslaw made with shredded cabbage and carrot ribbons tossed in a Dijon vinaigrette. Perfect as a side dish for barbecues or sandwiches.
Ingredients
- 0.25 head small green cabbage, shredded
- 1 carrot, thinly sliced with a vegetable peeler
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1 Tbsp. country style Dijon mustard
- Kosher salt and freshly ground black pepper
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Nutrition (per serving, estimated)
Estimated based off 3 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 61.3 mg
- Iron: 0.71 mg
- Magnesium: 22 mg
- Phosphorus: 54.2 mg
- Potassium: 478 mg
- Zinc: 0.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 0.25 head small green cabbage, shredded
- 1 carrot, thinly sliced with a vegetable peeler
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1 Tbsp. country style Dijon mustard
- Kosher salt and freshly ground black pepper
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Let's Cook
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Step 1.
Shred 0.25 head of small green cabbage and place in a large bowl. Use a vegetable peeler to thinly slice 1 carrot into ribbons and add to the cabbage.
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Step 2.
In a small bowl, whisk together 2 Tbsp. apple cider vinegar, 1 Tbsp. olive oil, and 1 Tbsp. country style Dijon mustard until emulsified.
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Step 3.
Pour the dressing over the cabbage and carrot mixture. Toss well to coat evenly. Season with kosher salt and freshly ground black pepper to taste. Let the slaw sit for at least 10 minutes before serving to allow flavors to meld.