Sides · Sides
Tangy Coleslaw
Tangy Coleslaw. Made with cabbage, mustard and sesame seed. Get ingredient amounts and step-by-step instructions.
15 mins8 servings
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Ingredients at original yield
- 2 cups red cabbage - shredded
- 1 cup napa cabbage - shredded
- 1 cup green cabbage - shredded
- ¼ cup olive oil
- 2 tablespoons light mayonnaise
- 1 tablespoon grainy mustard
- 1 teaspoon stevia
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon toasted sesame seeds
- ¼ cup apple cider vinegar
- ½ cup carrots - shredded
How to make Tangy Coleslaw
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Add all of the cabbage and the carrots to a medium bowl.
- 02
Use a small bowl to combine the olive oil, mustard, salt, pepper, and stevia. Mix well. Add the apple cider vinegar, whisk to thicken. Add the mayonnaise, whisk into the vinaigrette mixture.
- 03
Pour the dressing over the cabbage and carrots. Toss thoroughly. Top with the toasted sesame seeds. Serve and enjoy!
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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