Shredded cabbage turns tangy and crisp overnight in a sharp mayo dressing that'll have people coming back for seconds
Ingredients
Ingredients
- For the Coleslaw:
- 1 medium head of green cabbage, shredded
- 1 medium carrot, peeled and grated
- 1/2 green bell pepper, diced
- 2 Tablespoons onion, diced
- 2 cups mayonnaise
- 3/4 cup sugar
- 1/4 cup Dijon mustard
- 1/4 cup cider vinegar
- 1 Tablespoon celery seeds
- 2 Tablespoons Casa M Spice Co® Hooked®
- Ace Kickstart® to taste
Method
-
01
Shred cabbage, grate carrot, dice pepper and onion
12 minUse a sharp knife or mandoline to get the cabbage fine and even—thin pieces absorb the dressing faster and won't stay crunchy after the overnight sit.
-
02
Mix shredded veggies in large bowl
2 minGet everything in one bowl so the dressing coats it all evenly; you don't want dry pockets of cabbage hiding in corners.
-
03
Whisk dressing ingredients in separate bowl
3 minMayo, sugar, mustard, spices, vinegar
-
04
Pour dressing over veggies and toss well
3 minWork it like you're massaging a brisket rub—every strand needs to glisten with mayo and vinegar, and you should see the cabbage start to soften and release its liquid right away.
-
05
Refrigerate to let flavors meld
60 minMinimum 1 hour; improves overnight
From Mike's Notebook
Shred the cabbage thin and uniform so it absorbs dressing evenly, not in clumps.
The overnight sit isn't optional — vinegar needs time to cut through the mayo's richness.
Dice your onion small; large pieces stay raw and bitter even after sitting overnight.