Classic Coleslaw with Mayo

Author: Thora Toft October 14, 2019

Categories: Salads

Creamy coleslaw with a delicious mayonnaise and mustard dressing. This is a classic salad recipe that's been popular for decades, and will be a hit with the whole family.

Creamy coleslaw in a bowl with a green onion garnish — Image by: Thora Toft

Prep time: 20 minutes Makes: 4 servings Difficulty: Easy

• Gluten free • Dairy free • Egg free • Grain free • Soy free •

Cabbage is usually much less expensive than lettuce, so it's great when you're on a budget or you're feeding a crowd.

Use all organic ingredients. Ensure any packaged spices are labeled certified gluten free, and any jarred items are labeled gluten free.

•	4 cups Cabbage, sliced (can include 1 cup of red cabbage)
•	1/4 of a medium Sweet Vidalia onion, grated or finely diced
•	1 large Carrot, shredded
•	1/4 cup Homemade Mayonnaise
•	1 tablespoon Lemon juice, fresh squeezed, or white wine vinegar
•	1 tablespoon Homemade Yellow Mustard or Dijon Mustard
•	1/4 teaspoon Salt, or to taste
•	1/4 teaspoon Black pepper, or to taste

Optional Ingredients:

•	1 teaspoon Sugar
•	1 tablespoon Honey
•	1/4 cup Celery, shredded or finely diced
•	1/2 teaspoon Celery seeds

Substitutions and Notes:

Mayonnaise: You can use plain, unsweetened Greek yogurt instead of the mayonnaise. It will have a milder flavor, so you may need to season it a bit more.
Vinegar: You can use any type of vinegar that you like instead of lemon juice or white wine vinegar. The type you choose will change to taste quite a bit, so experiment with your favorite kinds.

You can shred the cabbage with a vegetable shredder, or slice thinly with a large knife, or use a food processor. Shred or chop the onion. Shred the carrot. Shred or chop celery, if using. Combine in a large bowl and toss to combine.
In a small bowl, combine the mayonnaise, lemon juice, mustard, salt and pepper. Also add honey, sugar or celery seeds, if using.
Drizzle the dressing over the coleslaw mixture. Toss to coat well.
Cover with an air tight lid or plastic wrap, and refrigerate for 1 to 2 hours to allow flavors to blend.
This salad should be eaten within a day, for the best results, but will keep for about 3 days if well sealed and refrigerated.

Enjoy!

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