Ingredients ▢ 3 cups shredded savoy cabbage (shredded with mandolin) ▢ 3 cups shredded purple cabbage (shredded with mandolin) ▢ 1 cup shredded carrots (grated using a box grater)
Coleslaw Dressing ▢ 2 tablespoons mayonnaise (we used Kewpie, Duke's is a great alternative) ▢ 2 tablespoons Dijon mustard ▢ 1 tablespoon freshly squeezed lemon juice
▢ ⅛ teaspoon kosher salt ▢ 3 turns freshly cracked pepper
Instructions Shred: Use a mandolin (with a guard) to shred the green and red cabbage. Use a box grater to shred the carrots.
If you don't have a mandolin you can use a good chef's knife to cut into very thin strips.
Mix Dressing: In a small bowl combine the mayo, mustard, lemon juice, and salt. Save the pepper until you dress the salad. Whisk to combine. Adjust the flavor based on your preference.
Combine: In a large bowl combine and toss together the cabbage and the carrots. Pour the dressing and mix with tongs. We like to pick up and rotate the slaw until the dressing completely coats everything. Then add the freshly cracked pepper and mix one last time.
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