Add to Recipe Box
Go to Collections
Whole-grain dijon mustard makes this coleslaw a treat to eat!
Servings: 4 -6
- 4-5 cups shredded cabbage
- 1 tsp kosher salt
- 1/2 cup mayonnaise
- 2 tbsp white wine or champagne vinegar see NOTES
- 2 tsp sugar
- 1 tsp celery seed
- 1 tbsp whole-grain dijon mustard see NOTES
Place shredded cabbage and salt in a large bowl and toss to coat; let sit 10 minutes
Mix dressing ingredients together in a small bowl then mix with the cabbage.
Cover and refrigerate for at least 4 hours--the longer the better.
Regular dijon may be substituted but use 1/2 tbs as the flavor is more intense.
White vinegar may be substituted but the wine/champagne vinegar will taste a lot better.
Serving: 1serving | Calories: 227kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 816mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 87IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg