Description
A simple, tangy coleslaw recipe inspired by Seattle teriyaki restaurants.
Ingredients
Scale
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrot
- 1/4 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the green cabbage, red cabbage, and carrot in a large bowl.
- In a separate small bowl, whisk together the mayonnaise, rice vinegar, sugar, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the shredded vegetables.
- Toss everything together until the vegetables are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a thinner dressing, add one teaspoon of water.
- You can substitute apple cider vinegar for rice vinegar if needed.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 110
- Sugar: 7
- Sodium: 250
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 1
- Cholesterol: 5
Keywords: coleslaw, teriyaki side dish, cabbage salad, Seattle style slaw, easy salad