When prepping and serving coleslaw, there are a few golden rules I like to follow. I use dijon mustard because of it’s low acidity and do not use vinegar or sugar in my recipe, common ingredients in American coleslaw. When I’m in a rush, I buy bags of pre-shredded cabbage and carrot from my local grocer. I like adding celery seed to my coleslaw, but it’s a personal preference and completely optional. And last, but not least, I prepare my coleslaw on the day I intend to serve it. I store any leftover slaw, which doesn’t happen often, in an airtight container and force-feed it to my pose the next day. After all, no one should be subjected to coleslaw gone bad.
2 cups shredded white or red cabbage
1/2 cup shaved carrot
1/4 cup light mayonnaise
1 Tbs Dijon Mustard
1 teaspoons kosher salt
1 teaspoon pepper
2 teaspoons celery seed (optional)
Place cabbage and carrot in a large mixing bowl, set aside. In a small bowl, whisk mayo, mustard, salt and pepper. Pour the dressing over the cabbage and carrot and toss with a fork or wooden spoon. Serve immediately.