Combine first 7 ingredients in a large bowl, stirring with a whisk until smooth. Add cabbages, carrot, and celery; toss to coat. Cover and chill 1 hour.
Tip: The cabbage is thinly sliced, but you can also shred it, if you prefer. Use a box grater or the shredding disc on a food processor. Serve with pulled pork, chicken, or Fish Tacos with Lime Crema and Mango Salsa.
I followed the recipe except that I used about 2 teaspoons honey instead of the 2 T sugar. I probably used more salad ingredients than what was called for - I didn’t measure! And I hand-cut the cabbages.
WAY too much sugar! I ended up having to double everything else and add lemon juice to balance it out. Luckily I tasted the dressing mix before adding it to the slaw or I would have had a soupy mess. In the end I came up with a great recipe that works especially good with sweet or spicy BBQ.
6 Tbsp. mayonnaise
2 Tbsp. white wine vinegar
2 Tbsp. Apple Cider Vinegar
1 heaping Tbsp. sour cream
1/2 teaspoon (rounded) dry mustard powder
¼ tsp. celery seed
1/2 Tbsp dry oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 1/2 -4 Cups thinly sliced green cabbage- (I used a pre-shredded bag of green cabbage from Trader Joe’s that said it was a 4 cup bag…but it looked like a bit less than that)
1/2 cup shredded carrot (about 2 medium)
1/4 cup very finely minced yellow or Vidalia onion
Combine first 7 ingredients in a large bowl, stirring with a whisk until smooth. Taste and adjust before adding to cabbage mix. After mixed, cover and chill 1 hour.
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