The secret to getting that refreshing coolness is celery seed! This is an easy ingredient to find in the baking aisle of any major grocery chain, but it’ll be a life changer if you love coleslaw. It keeps the vinegar from getting too kicky, so you can enjoy that creamy flavor without the heaviness.

I personally love this coleslaw as a sandwich topper, but it works great as a side dish as well. I’d even eat it as a snack straight out of the bowl! It takes just a few seconds to toss together, and only two hours before it’s ready for a party.

 

Ingredients:

1 cup mayonnaise

2 Tablespoons Dijon mustard

2 Tablespoons apple cider vinegar

2 Tablespoons sugar

1 Tablespoon celery seed

1 Tablespoon grated onion

1/2 teaspoon kosher salt

1 16-ounce bag shredded cabbage with carrots

1 carrot, peeled and grated

 

Instructions:

In a large bowl combine the shredded cabbage and grated carrots. In another bowl, combine the mayonnaise, mustard, vinegar, sugar, celery seed, grated onion, and salt. Pour the mixture over the cabbage and toss until fully coated with the dressing. Refrigerate for 2-3 hours before serving and up to 2 days (or until coleslaw is soggy).

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip: Want to avoid soggy coleslaw? Shred your veggies just a little bigger than usual (or choose the pre-shredded bag that has the biggest chunks). This keeps the veggies from wilting so fast.

Recipe and Image Courtesy of Love Grows Wild