Crunchy Cabbage and Carrot Coleslaw
Ingredients
- 1/4 white cabbage
- 1/4 red cabbage
- 1/2 red onion
- 1 carrot
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- a pinch of sugar
- salt
- pepper
Preparation
Shred the white and red cabbage and grate the carrot.
Finely chop the red onion.
In a bowl, mix mayonnaise, Dijon mustard, white wine vinegar, sugar, salt, and pepper to make the dressing.
Combine the shredded vegetables with the dressing and toss well to coat.
Refrigerate for at least 30 minutes before serving.
Tips
Serve as a side dish, as it pairs well with meat or fish.
