Have you ever had coleslaw that’s sitting in a pool of overly sweet, runny, white liquid? So unappetizing and NOT what coleslaw should be.
I’ve come up with a recipe that prevents this food travesty. This coleslaw dressing is creamy and flavorful, neither watered down with vinegar nor packed with sugar. I use some dried thyme for flavor and Dijon mustard for depth. Then I round it all out with a hint of celery salt for some oomph.
Which vegetables should I use?
I use a mixture of cabbage and kale with a touch of carrot – feel free to substitute, but stick with a total of 4 1/2 cups of vegetables.
Just a word about kale: I add kale to salads whenever I can because it’s so nutritious and fibrous. Just make sure to finely chop the kale to make it easy to chew.
Can I make this ahead?
You can make this slaw ahead of time. It’ll keep in the fridge for up to two days.
How do I make the coleslaw?
It’s so easy! Simply mix the mayonnaise, sugar, apple cider vinegar, Dijon, thyme, and celery salt in a large bowl. Then fold in the kale, cabbage, and carrot.
Creamy Kale and Cabbage Coleslaw
- Measure the first 6 ingredeints into a large bowl and whisk together well.
- Fold in the chopped kale, cabbage and carrot. Store in a covered container in the refrigerator until serving time.