Tangy Coleslaw


  • 1/3 c. apple cider vinegar
  • 1 tbsp. celery seeds
  • 2 tsp. dijon mustard
  • 3/4 tsp. kosher salt
  • Black pepper, to taste
  • 1/4 c. olive oil
  • 1 small head red cabbage, thinly sliced
  • 2 medium carrots, shredded or cut into matchsticks


  1. Whisk the vinegar, celery seeds, mustard, salt and a few grinds of pepper in a large bowl. While whisking constantly, slowly drizzle in the olive oil until well combined.
  2. Add the cabbage to the bowl along with the carrots and toss until well combined. Refrigerate until chilled, about 1 hour.

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