Ingredients
- Mayonnaise250 ml
- LemonZest and juice of 1
- Cider Vinegar2 tbsp
- Wholegrain Mustard2 tbsp
- Celery salt1 tsp
- White Cabbage1/4 head
- Red Cabbage1/4 head
- Carrots2
- Onion1, diced
- Celery2 stalks, sliced
Substitutions
- Mayonnaise: use vegan mayonnaise or a blend of silken tofu and lemon juice for a dairy-free option.
- Cider Vinegar: substitute with white wine vinegar or rice vinegar if unavailable.
- Wholegrain Mustard: use Dijon mustard or yellow mustard if wholegrain is hard to find.
- Celery Salt: mix regular salt with a bit of celery seed as a substitute.
Instructions
Prepare the Dressing
5 minIn a small mixing bowl, combine mayonnaise, the zest and juice of 1 lemon, cider vinegar, wholegrain mustard, and celery salt. Whisk the ingredients together until the mixture is smooth and well-blended, ensuring there are no lumps. Taste the dressing and adjust the seasoning if necessary to achieve your preferred tanginess.
Mix the Slaw Ingredients
8 minIn a large mixing bowl, add the shredded white cabbage, shredded red cabbage, grated carrots, diced onion, and sliced celery. Pour the prepared dressing over the vegetable mixture and use a spatula or large spoon to mix everything thoroughly until all the vegetables are evenly coated with the dressing. Cover the bowl with plastic wrap or a lid.
Chill the Slaw
Place the covered bowl in the refrigerator and allow the slaw to chill for at least 30 minutes. This resting period helps the flavors meld and the vegetables to soften slightly while still maintaining their crunch. Note that you can prepare this dish a day in advance for convenience, enhancing the flavors even further.
FAQ
Yes, you can use vegan mayonnaise or a blend of silken tofu and lemon juice as a creamy alternative.