Classic Coleslaw
Creamy, tangy, and the cold crunch that every BBQ plate needs. Every great BBQ plate has a cold, creamy counterpoint to the hot, smoky meat — and coleslaw is the gold standard. It's the palate cleanse
Ingredients
- 1 small head green cabbage (shredded)
- 2 large carrots (shredded)
- 1/2 cup mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1/2 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
- Shred the cabbage and carrots. A box grater, mandoline, or food processor with shredding disc all work — choose based on how fine you want the shreds. Whisk together all dressing ingredients until smooth. Pour over the vegetables and toss to coat. Cover and refrigerate for at least 1 hour before serving. The cabbage softens slightly in the dressing, and the flavors meld. It gets better the longer it sits, up to 24 hours.