1 medium head of green cabbage, shredded (about 6 cups)
2 medium carrots, grated
½ small red onion, finely diced (optional, for a little bite)
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons sugar (adjust to taste)
½ teaspoon celery seed (optional)
Salt and pepper, to taste
Step 1: Prep the Veggies
Shred the cabbage finely (a mandoline slicer works great here). Grate the carrots and dice the onion. Add everything to a large mixing bowl.
Step 2: Make the Dressing
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and creamy.
Step 3: Toss It All Together
Pour the dressing over the shredded cabbage mixture. Toss thoroughly until every piece is coated in creamy goodness.
Step 4: Chill & Serve
Cover and refrigerate for at least 1 hour to let the flavors meld together. Serve cold as a side dish or topping.
Mark Dowlen, known as "Mr. Bigpants" by students and colleagues alike, is the principal of a prestigious academy. When he’s not keeping students in check, he’s in the kitchen, perfecting recipes that combine comfort and indulgence. His passion for baking is rivaled only by his commitment to education—because whether it's knowledge or chocolate, he believes the best things in life should be shared.
"Spectacular taters..."
Ken F.
"Smelled the brownie cake a mile away!"
Angela W.
"Pinto beans are my favorite, man!"
John G.
"Pizza AND fish?! He's a genius..."
William F.