Ingredients
Vegetables
- 1/2 head green cabbage (shredded, about 4 cups)
- 1/2 head purple cabbage (shredded, about 4 cups)
- 2 large carrots (peeled and shredded)
- 1 small yellow onion (sliced thin)
- Green onions (for serving, optional)
Dressing
- 2/3 cup apple cider vinegar
- 1/3 cup vegetable oil
- 1/3 cup granulated sugar
- 2 teaspoons grainy mustard
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
Instructions
- Prepare the Vegetables: In a large serving bowl, toss together the shredded green cabbage, purple cabbage, peeled and shredded carrots, and thinly sliced yellow onion. Set this mixture aside while you prepare the dressing.
- Make the Dressing: In a medium saucepan over medium-high heat, combine the apple cider vinegar, vegetable oil, and granulated sugar. Bring the mixture to a boil while whisking constantly to dissolve the sugar fully. Once boiling, reduce the heat to medium, then stir in the grainy mustard, kosher salt, and black pepper. Remove the pan from heat carefully.
- Combine and Chill: Pour the warm vinegar dressing over the cabbage mixture. Use your hands or a large wooden spoon to thoroughly toss and coat all the cabbage and vegetables evenly with the dressing. If desired, sprinkle with chopped green onions for added flavor and color. Cover the bowl and refrigerate the coleslaw for at least 2 hours, or overnight, to allow the flavors to meld and the cabbage to soften slightly.
Notes
- For best flavor, prepare the coleslaw a few hours in advance or the night before serving.
- You can substitute grainy mustard with Dijon mustard if preferred.
- Adjust the sugar amount based on your desired sweetness level.
- This coleslaw keeps well in the refrigerator for up to 3 days, but is best eaten fresh.
- Add chopped fresh herbs like parsley or cilantro to vary the taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
