No summer spread is complete without a classic creamy coleslaw. This version delivers the familiar crunchy texture and tangy-sweet flavor everyone looks for, with crisp cabbage and carrots in a peppery, tangy dressing.
Mix the dressing ingredients together in a medium bowl.
Cut the green and red cabbage into quarters and remove the cores. Starting with the green cabbage, use the slicing attachment on a food processor or mandolin slicer to thinly shred the leaves.
Slice the red cabbage to the same thickness, but rinse the red cabbage in cold water and drain well before placing both cabbages in a large mixing bowl.
Add the shredded carrots to the bowl.
Pour the dressing over the cabbage and carrots. Toss thoroughly to coat all the vegetables evenly.
Cover and refrigerate until ready to serve. For the best texture and color, serve within 6–8 hours (see recipe tip).
Recipe Tips
Red cabbage has a tendency to change the color of all the other ingredients in your slaw, giving it a purple hue. Rinsing the cabbage helps avoid this, but if everything is mixed too early, the colors will inherently bleed together.
