ChefXi OfficialA crisp, vibrant coleslaw with a balanced light dressing that provides the perfect acidic snap to cut through rich BBQ.
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until the dressing is smooth and emulsified.
Taste the dressing before adding the vegetables; it should be sharp and slightly sweet.
Add the shredded cabbage, grated carrots, and diced red onion to the bowl with the dressing.
Toss thoroughly with tongs until every ribbon of cabbage is evenly coated in the light dressing.
Cover and refrigerate for at least 30 minutes to allow the flavors to marry and the cabbage to soften slightly while maintaining its crunch.
Don't let it sit too long (more than 4 hours) or it will lose its signature snap.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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