Cold Cabbage Salad

Ingredients

• 1 head green cabbage (About 2 lb; finely shredded)
• 2 carrot (Large carrots, peeled and grated)
• 0.5 red onion (Small onion, thinly sliced)
• 0.75 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar (Adjust to taste)
• 1 tbsp Dijon mustard
• fine salt (To taste)
• black pepper (To taste, freshly ground)

Steps

1. 1

   Remove any damaged outer leaves from the cabbage. Cut the cabbage into quarters, remove the core, and finely shred it with a sharp knife or mandoline. Transfer the shredded cabbage to a large mixing bowl.

2. 2

   Peel and grate the carrots, then add them to the cabbage. Thinly slice the red onion and add it to the bowl as well. Toss the vegetables lightly to distribute them.

3. 3

   In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and Dijon mustard until smooth. Season the dressing with salt and black pepper.

4. 4

   Pour the dressing over the shredded vegetables. Toss thoroughly until the cabbage and carrots are evenly coated and no large pockets of dressing remain.

5. 5

   Taste the salad and adjust the salt, pepper, vinegar, or sugar as needed. Serve immediately, or cover and refrigerate for at least 30 minutes so the flavors can blend. Toss once more before serving.

Notes

The provided source contains only a title and no visible ingredient quantities or instructions. This recipe is therefore a best-effort reconstruction rather than a verified extraction. Keep refrigerated and consume within 3 days; the cabbage will soften as it sits.

Nutrition per serving

• salad
• side dish
• vegetarian
• cold
• no-cook
• make-ahead
• quick
• American