Clinton's Coleslaw
by
Clinton Kelly
Clinton Kelly keeps summer sides classic with his most-requested coleslaw. Crisp red and green cabbage, carrots and jalapeño get tossed in a creamy, tangy dressing with Dijon, apple cider vinegar and celery seed for an easy side made for barbecues, burgers and hot dogs.
Prep Time:
15 minutes
Cook Time
0 minutes Optional Chill Time: 30 minutes
Serves:
10–12 Servings
Level:
Beginner
½ large head red cabbage, thinly shredded
½ large head green cabbage, thinly shredded
2 carrots, shredded
1 small jalapeño, seeds and pith removed and finely minced
¾ cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar
1½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ to 1 teaspoon celery seed, optional
Ingredients
Step 1: In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper and celery seed, if using.
Step 2: In a very large bowl, combine the red cabbage, green cabbage, carrots and jalapeño.
Step 3: Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
Step 4: Taste and adjust the seasoning, adding additional salt and pepper as needed.
Instructions
Serve immediately for maximum crunch, or refrigerate for at least 30 minutes to allow the flavors to meld. Toss again before serving.