Trinidad Coleslaw Recipe
Shredded cabbage and carrots get a touch of sweet from a delicious dressing combining apple cider vinegar, honey, Dijon mustard and a touch of mayo to add a touch of delicious creaminess.
Servings: 4 - 6
Ingredients
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp mayo
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 250g red cabbage
- 250g white cabbage
- 2 medium carrots
Instructions
- Combine apple cider vinegar, honey, Dijon mustard and mayo, set aside.
- Shred white and red cabbage thinly using a mandolin or a knife. Grate carrots with a box grater.
- Using a large bowl, toss cabbage and carrots with coleslaw dressing until well combined. Taste and season with salt as needed.
- Serve immediately or chill in the fridge until needed.