Coleslaw with Apple Cider
This gluten-free coleslaw recipe uses apple cider and a touch of honey for a naturally sweet and tangy flavor. It's a refreshing and vibrant side dish perfect for barbecues, picnics, or any occasion.
15 min
Total Time
6
Servings
easy
Difficulty
15 min
Prep Time
0 min
Cook Time
15 min
Total Time
Ingredients
- 6 cups Shredded Green Cabbage
- 2 cups Shredded Purple Cabbage
- 1 cup Shredded Carrots
- 1/2 cup Apple Cider
- 1/2 cup Mayonnaise (gluten-free)
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Honey
- 1 tablespoon Dijon Mustard
- 1 teaspoon Celery Seeds
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Chopped Green Onions
- 1 tablespoon Lemon Juice
Instructions
- 1
In a large bowl, combine the shredded green cabbage, shredded purple cabbage, and shredded carrots.
- 2
In a separate medium bowl, whisk together the apple cider, mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, salt, pepper, and lemon juice until well combined.
- 3
Pour the dressing over the cabbage mixture and stir gently to coat all the vegetables evenly.
- 4
Add the chopped green onions and stir again.
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for at least 2 hours.
- 6
Before serving, stir the coleslaw again to redistribute the dressing. Adjust seasoning if needed.
Tips & Notes
- •For a sweeter coleslaw, add an extra tablespoon of honey.
- •If you prefer a tangier coleslaw, add another teaspoon of apple cider vinegar.
- •To prevent the coleslaw from becoming too watery, drain any excess liquid before serving.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.