• 6servings
  • 75minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head purple cabbage, tough bottom ribs discarded, leaves shredded

  2. 3 carrots, peeled and grated

  3. 1 red onion, peeled and very thinly sliced

  4. 1 cup malt vinegar

  5. Kosher salt

  6. 1 1/2 to 2 cups mayonnaise

  7. 2 tablespoons Dijon mustard

Instructions Jump to Ingredients ↑

  1. Combine the cabbage , carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.

  2. Stir in the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.

  3. YAY! Coleslaw !


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