Creamy Sweet Coleslaw
This sweet coleslaw recipe is made with a coleslaw mix of green and purple cabbage, crunchy carrots and smidge of onions. A light and tangy side dish perfect for BBQs, burgers, or tacos.
Servings: 6
Calories: 172kcal
Ingredients
Creamy Coleslaw Dressing
- ¾ cup mayonnaise regular or vegan mayo
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons honey warmed
- 1 Tablespoon Dijon mustard
- ½ teaspoon kosher salt
Cabbage Slaw
- ½ small head purple cabbage shredded, about 2-3 cups
- ½ small head green cabbage shredded, about 2-3 cups
- 2 carrots shredded, about 1 cup
- ½ cup onion thinly sliced
Instructions
- Whisk together all the dressing ingredients until smooth. Taste and adjust the salt and sweetness as needed.
- Toss the veggies and parsley in a large bowl. Pour the dressing over the veggies and mix until evenly coated. Season with salt and pepper to taste before serving.
Notes
- Warming the honey for 10 to 15 seconds in the microwave will help it blend with the other ingredients.
- For a peppery version, use hot honey.
- This creamy slaw gets better with time. I suggest making it the night before you plan to serve.
Storing Leftovers
- Properly stored in an airtight container, the slaw will keep for 3 to 5 days in the fridge.
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