"Tangy Mustard Coleslaw"

By RoketJSquerl

Ingredients

• 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple)
• 1/3 cup thinly vertically sliced red onion
• 1/2 cup grated carrot
• 1/4 cup apple cider vinegar
• 2 Tbsp sugar
• 2 Tbsp whole-grain mustard
• 2 Tbsp Greek yogurt, sour cream, or reduced-fat mayonnaise
• 1/4 tsp celery seed
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• Salt to taste

Preparation

Step 1

In a large bowl toss together the cabbage, red onion, and carrot. In a glass liquid measuring cup, whisk together the vinegar, sugar, mustard, yogurt, black pepper, and red pepper. (Wait until just before serving to add the salt, otherwise it can pull the water out of the cabbage and make everything runny). Pour the dressing over the cabbage mixture and toss to evenly coat. Cover and chill for at least 20 minutes before serving. Just before serving, add a sprinkle of salt to taste.