Creamy and Crunchy Coleslaw
Ingredients
- 1 white cabbage
- 2-3 carrots
- 1-2 green onions
- 1-2 celery stalks
Dressing
- 1 lime
- 1 lemon
- 2 tsp apple cider vinegar
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp maple syrup
- 1/2 tsp mustard seeds (crushed in a mortar and pestle. You can also use mustard powder or Dijon mustard)
- 3/4 cup mayonnaise
Instructions
- Remove the outer leaves of the white cabbage and give it a wash. Cut in half, remove the hard stem at the bottom and slice into thin shreds. Add 6 cups of shredded cabbage into a large bowl.
- Wash and peel the carrots. Then, stab a fork into the thick end of the carrot and drag the peeler down the carrot to produce carrot ribbons. Stop once you reach the whiter core of the carrot and repeat with the rest of the carrots. Add 1 cup of carrot ribbons to the bowl.
- Wash and thinly slice the green onion and the celery. Add roughly 1/2 cup of each to the bowl.
- Add the ingredients for the dressing to the bowl and mix well using your hands to evenly distribute the sauce.
- Cover and let it rest in the fridge for at least 3 hours (preferably overnight).
Video
Notes
The perfect side dish for fried chicken or fish & chips.
It pairs wonderfully with hamburgers, smørrebrød, egg toasts and hot dogs (just make sure you squeeze out the excess moisture before adding it to your sandwich of choice).
For a little extra sweetness, try adding some julienned apples!