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
Ingredients
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
Instructions
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.
Serving & Finishing Touches
Serve immediately for maximum crunch, or refrigerate for at least 30 minutes to allow the flavors to meld. Toss again before serving.