Coleslaw
Recipe from Skinnytaste
Ingredients
- 3 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 1 cup carrot, shredded
- 1 tablespoon shallots, minced
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1/2 cup light mayonnaise
- 1/2 teaspoon kosher salt
- Black pepper, to taste
Method
- Add the shallots, mustard, and vinegar to a large bowl and whisk to combine.
- Whisk in the mayo, salt, and pepper until smooth.
- Toss with the shredded cabbage and carrots.
- Refrigerate at least 30 minutes before serving to allow the flavors to blend.