A creamy, tangy coleslaw that goes on the Spicy Chicken Sandwiches and works as a side. Serves 10. Make it in the morning so it has time to chill and soften slightly.
Ingredients:
- 1 large green cabbage (about 3 pounds), cored and thinly sliced
- 3 large carrots, peeled and grated
Dressing:
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions:
- Whisk the mayonnaise, vinegar, sugar, mustard, celery seed, salt, and pepper in a large bowl.
- Add the cabbage and carrots and toss until evenly coated.
- Cover and refrigerate at least 2 hours, or up to 8 hours.
- Toss again just before serving and taste for salt and vinegar.
Cook's Notes:
- Made in the morning, the slaw is ready for dinner with nothing to do but toss it.