Creamy Dijon Coleslaw
Coleslaw mix tossed in a tangy mayonnaise, Dijon, and apple cider vinegar dressing and chilled until cold.
Equipment
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 cup mayonnaise
- ⅓ cup apple cider vinegar
- 2 tbsp Dijon mustard
- ¼ tsp kosher salt
- 1 tsp freshly ground black pepper
- ¼ cup granulated sugar
- 14 oz tricolor coleslaw mix green, red, and yellow cabbage
- 2 tbsp chopped fresh parsley for garnish, optional
Instructions
Cooking
- Make the dressing. Whisk the mayonnaise, vinegar, mustard, salt, pepper, and sugar until smooth.
- Dress the slaw. Put the coleslaw mix in a large bowl, add about three quarters of the dressing, and toss to coat.
- Adjust. Add more dressing if needed and season with extra salt, pepper, sugar, or vinegar to taste.
- Chill and serve. Refrigerate 30 minutes, garnish with parsley, and serve cold.
Notes
Substitutions: Swap part of the mayonnaise for plain Greek yogurt for a tangier slaw.
Tips: Use about three quarters of the dressing first and add more only if the slaw looks dry.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze.