Description

A no-cook coleslaw made with shredded Napa cabbage, carrots, and red onion, tossed in a tangy, crisp dressing. This vegetarian recipe is perfect as a refreshing side or light meal, offering bright flavors and satisfying texture while staying wholesome and customizable.

Ingredients

1 head Napa cabbage, shredded
2 medium carrots, thinly shredded
1/2 small red onion, finely sliced or chopped
1/2 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon mustard (yellow, Dijon, or whole grain)
1 teaspoon granulated sugar, optional
1/2 teaspoon salt
Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Cut the Napa cabbage in half and remove the core.
Shred the cabbage into fine strips, about 1/4-inch wide.
Shred the carrots using a grater or knife.
Thinly slice or finely chop the red onion.
Mix cabbage, carrots, and red onion in a large bowl.
In a small bowl, whisk together mayonnaise, white vinegar, mustard, sugar (if using), salt, and black pepper.
Pour the dressing over the vegetable mixture and toss until evenly coated.

Notes

For a vegan option, substitute mayonnaise with a plant-based alternative.
Adding sliced apples or celery can enhance the crunch and flavor.
Store the coleslaw in an airtight container in the refrigerator for up to 3 days.
Dressing can be prepared in advance and kept separate until ready to serve.

Prep Time: 20
Category: Lunch & Dinner
Method: No-Cook
Cuisine: American