Make the dressing and set it aside. We love apple cider vinegar, but if you don't you can use 2 Tablespoons or less. Combine the dressing and slaw mix about 20 minutes before serving. This will give a nice crunch to the salad. If you prepare it ahead of time, the slaw will release moisture and become softer. So you decide which texture you like best!
Prep Time15 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Servings: 6servings
Calories: 299kcal
Prevent your screen from going dark
Ingredients
6cups(420ml)thinly sliced cabbage
1large(1large)carrot, shredded
Dressing Ingredients
1cup(224g)mayo
2teaspoons(10ml)mustard
3Tablespoons(45ml)apple cider vinegar or white distilled vinegar
In large bowl combine dressing ingredients: mayo, mustard, vinegar, sugar, optional garlic powder & onion powder, onion, celery seeds, dried herbs, salt and pepper to taste. Stir until everything is combined well and taste for additional seasonings.
Stir in cabbage and carrots.Cover and refrigerate for about 2 hours for the slaw to absorb the dressing and soften a bit. The longer the cabbage sits in the dressing, the softer and creamier it will become.