Ingredients:

  • 1 small head of green cabbage, finely shredded (about 4 cups/300g)
  • 1 medium carrot, grated (about 1 cup/120g)
  • 1 red bell pepper, finely chopped (about 1 cup/150g)
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15g) Dijon mustard
  • 1 tablespoon (12g) sugar
  • Salt and pepper to taste

Instructions:

  1. Shred the cabbage finely using a knife or mandoline.
  2. Grate the carrot and chop the red bell pepper.
  3. Combine the cabbage, carrot, and bell pepper in a large mixing bowl.
  4. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, and sugar until smooth.
  5. Season with salt and pepper to taste.
  6. Pour the dressing over the cabbage mixture.
  7. Toss to coat the vegetables evenly with the dressing.
  8. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
  9. Give the coleslaw a good toss before serving to redistribute the dressing.