| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 2 tablespoons mayonnaise
- 2 tablespoons Bertman Ball Park Mustard or other brown stadium-style mustard
- 2 tablespoons poppy seeds
- 1 cup olive oil
- Kosher salt and freshly ground black pepper
- 6 cups thickly shredded green cabbage
- 6 cups thickly shredded red cabbage
- 1 small red onion, halved and thinly sliced
- 1 cup roughly torn fresh cilantro leaves
Instructions
- In a large bowl, whisk the vinegar, sugar, mayonnaise, mustard and poppy seeds. While whisking, add the olive oil in a steady stream to form an emulsion. Season with salt and pepper.
- Fold in the green and red cabbage, red onion and cilantro. Season with salt and pepper as needed. Serve immediately or refrigerate in an airtight container for up to 1 day.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 485 |
| Total Fat | 41 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 2 mg |
| Sodium | 559 mg |
| Serving Size | 1 of 6 servings |
| Calories | 485 |
| Total Fat | 41 g |
| Saturated Fat | 6 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 2 mg |
| Sodium | 559 mg |
Reviews
This is delicious! I used the pre-cut bagged coleslaw, and saved the leftover dressing for another batch. In lieu of red onion, I used sliced green onions. Absolutely amazing!!!