Best Creamy Coleslaw

Prep Time: 10 minutes Cook Time: 0 minutes Servings: Yield: 8 Source:

Ingredients

1/2 head green cabbage, enough for 4 cups shredded*

1/2 head red cabbage, enough for 4 cups shredded

1 carrot, enough for 1 cup shredded

1/2 cup mayonnaise (vegan mayo as needed)

2 tablespoons apple cider vinegar

2 tablespoons maple syrup

1/2 teaspoon dried dill

1/2 teaspoon chili powder

1 teaspoon kosher salt

Fresh ground pepper

Directions

Shred the cabbage.

Shred the carrot, using a grater or a handheld julienne shredder.

Make the coleslaw dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, dill, chili powder, and salt. Keep whisking after the mayo gets lumpy, until the mixture comes to a creamy consistency.

Mix the cabbage, carrots and coleslaw dressing together and serve immediately, or refrigerate until serving. (The coleslaw is best fresh, but can be stored refrigerated for up to 1 day.)