1/2headgreen cabbage,shredded or cut very thinly with a sharp knife
1/4headpurple cabbage,shredded or cut very thinly with a sharp knife
1largecarrot,grated
Dressing
6 1/2Tbspapple cider vinegar
1 Tbspagavemore if desired, can substitute honey if not vegan
4 Tbspmilk or half and half,can substitute plant based milk
2Tbspmayonnaise,vegan mayonnaise for vegan
1/4tspsalt
1/2tsp celery seed
1/2tsponion granules or onion powder
1/8tspblack pepper
Instructions
Dressing
Combine all the dressing ingredients in a bowl.
Whisk or stir together well.
Add to a jar with a tight fitting lid and refrigerate until ready to use.
Shake well before adding to coleslaw.
Refrigerate any leftover dressing.
Slaw
Very thinly slice or shred 1/2 head of green cabbage and 1/4 head of purple cabbage. Cut the slices in half, thirds or even fourths. This is personal preference for the size of cabbage shreds you want for your coleslaw.
Grate one large carrot.
Toss the cabbages and the carrot together in a large bowl.
Add the dressing a little at a time, tossing together with tongs or a couple of large spoons and taste. Add as little or as much dressing as you like. Store any leftover dressing in the refrigerator
Notes
This amount of coleslaw dressing is a generous topping for a coleslaw made with 1/2 large head of shredded green cabbage, 1/4 head of shredded purple cabbage and 1 large grated carrot.
Add a little of the dressing at a time and mix in with a wooden spoon or tongs to get just the right amount on your coleslaw.