Crunchy coleslaw

By Spencer Watts
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SERVES
4
TOTAL TIME

Ingredients

  • 1/2 cup (120 milliliters) mayonnaise
  • 1/2 cup (120 milliliters) buttermilk
  • 3 tablespoons (45 milliliters) Dijon mustard
  • 3 tablespoons (45 milliliters) sugar
  • 3 tablespoons (45 milliliters) apple cider vinegar
  • 2 teaspoons (10 milliliters) celery seeds
  • 1 teaspoon (5 milliliters) salt
  • 1 teaspoon (5 milliliters) ground black pepper
  • 2 cups (480 milliliters) shredded green cabbage
  • 2 cups (480 milliliters) shredded fennel
  • 1 cup (240 milliliters) shredded carrots

Directions

  1. Add mayonnaise, buttermilk, Dijon mustard, sugar, apple cider vinegar, celery seeds, salt, and pepper to a large bowl and stir until combined.
  2. Add shredded green cabbage, shredded fennel, and shredded carrots to the bowl with the dressing and toss to combine. Chill before serving.

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