Ingredients
Scale
- 1/2 head green cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1 cup dill pickles, diced
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- 1/2 teaspoon red pepper flakes (or more, to taste)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage, carrots, red onion, and diced dill pickles.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and red pepper flakes. Season with salt and pepper to taste.
- Pour the dressing over the cabbage mixture and toss well to combine. Ensure all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for at least 2 hours.
- Before serving, give the slaw a good toss. Adjust seasonings to taste, adding more salt, pepper, sugar, or red pepper flakes as needed.
Notes
For a creamier slaw, add an extra tablespoon or two of mayonnaise. If you prefer a sweeter slaw, increase the sugar to taste. The slaw can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time. For a milder flavor, soak the diced red onion in cold water for 10 minutes before adding it to the slaw.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg