Ingredients:

  • 1 medium head green cabbage, finely shredded (about 6 cups / 600g)
  • 2 medium carrots, peeled and shredded (about 1 cup / 100g)
  • 1/4 cup finely chopped red onion (40g)
  • 1/2 cup mayonnaise (120ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon granulated sugar (12g)
  • 1 tablespoon Dijon mustard (15g)
  • 1/2 teaspoon celery salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 2 tablespoons milk or cream (30ml) - optional, for thinning

Instructions:

  1. Shred the cabbage and carrots using a box grater or food processor. Finely chop the red onion.
  2. Place the shredded cabbage, carrots, and red onion in a large mixing bowl.
  3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery salt, and black pepper until smooth.
  4. If the dressing is too thick, add milk or cream, one tablespoon at a time, until it reaches your desired consistency.
  5. Pour the dressing over the cabbage mixture and toss gently until everything is evenly coated.
  6. Cover the bowl with cling film (plastic wrap) and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  7. Just before serving, give the slaw another toss.