Servings: 8
Calories: 81kcal
Equipment
- Chef’s knife or food processor
- Cutting board
Ingredients
- 4 cups green cabbage shredded
- 4 cups red cabbage shredded (same as purple cabbage)
- ½ cup carrots shredded
- ½ cup celery diced
- ½ cup onion diced
- 3 tablespoons mayonnaise
- 1 tablespoon mustard
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- ½ teaspoon dill weed
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional for you - but we always include it!)
- 1 ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 sprigs thyme fresh
Instructions
- Use a chef’s knife or food processor to shred the cabbage and carrots. I like to coarsely shred the green cabbage and finely shred the red.
- Use the knife or food processor to dice the celery and onion.
- Add the shredded cabbage to a large bowl, and then add the carrots, celery, and onion.
- Next, sprinkle in the sugar, dill, thyme, cayenne pepper, salt, and black pepper.
- Then add the mayonnaise, mustard, and vinegar to the cabbage mixture.
- Stir and fold the ingredients into each other until thoroughly combined.
- Serve Black folks soul food Southern coleslaw right away, or for cold coleslaw, cover and place in the refrigerator for at least an hour before serving.
- Garnish with fresh sprigs of thyme, serve, and enjoy!
Video
Nutrition
Calories: 81kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 447mg | Potassium: 236mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1941IU | Vitamin C: 40mg | Calcium: 46mg | Iron: 1mg
Save it so you can make it!Pin this recipe to remember it later.