Red Cabbage and Carrot Coleslaw
A mayo and apple cider vinegar slaw, written to go with pork.
Ingredients
- 1/2 medium (350g) red cabbage, shredded (about 4 cups)
- 2 (110g) carrots, shredded (about 1 cup)
- 1/2 cup (113g) mayonnaise
- 2 Tbsp (30g) apple cider vinegar
- 1 Tbsp (21g) honey, or 1 Tbsp (12g) sugar
- 1 tsp (5g) Dijon mustard (optional)
- 1/2 tsp (3g) salt
Instructions
- Shred the red cabbage and carrots and put them in a large bowl.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey or sugar, optional Dijon, and salt until smooth.
- Pour the dressing over the cabbage and carrots and toss until evenly coated.
- Chill at least 20 minutes before serving, so the cabbage softens and the dressing settles in.
Levers and swaps
- Sweetener: Honey (used): rounded, floral sweetness; Sugar: cleaner, slightly sharper dressing; A little less sweetener: tangier slaw
- Dijon: 1 tsp Dijon: a little savory depth; No Dijon: milder and more kid-friendly; A little extra vinegar: brighter, less creamy
- Vegetables: 1/2 red cabbage and 2 carrots (used); A bagged slaw mix in the same volume: faster prep; All cabbage, no carrot: deeper color, less sweetness
From Travis's kitchen
Written November 9, 2026, as a mayo and apple cider vinegar slaw to go with pork.