Ingredients
- 1 medium head green cabbage finely shredded
- 2 large carrots grated
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the shredded cabbage and grated carrots.
- In a separate bowl, whisk together the apple cider vinegar, sugar, vegetable oil, Dijon mustard, celery seeds, kosher salt, and black pepper until the sugar is fully dissolved.
- Pour the dressing over the cabbage and carrot mixture and toss well to coat evenly. Allow the coleslaw to sit for about 10 minutes to meld the flavors before serving.
