This Super Easy Apple Coleslaw Will Be Your New Favorite Side Dish

It wasn't until I was an adult that I started to like coleslaw. Everything I'd had up to that point was just too.....much. Meaning, they were either too soupy, too soggy, too vinegary, too dry, too sweet, too ... something. The first time I tried a really decent recipe was in my 20's, and I couldn't get enough of it. I wasn't given the recipe, but this one comes very, very close. It's very simple, fresh, and hits a lot of taste buds. This is what you'll need for about 8 servings:

Photo bypintrest

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon whole grain dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon black pepper

Slaw

• 4 cups green cabbage, shredded
• 2 Fuji or Honeycrisp apples
• 1 cup shredded carrot

Wash apple and cut into thin matchstick-sized pieces. (You can leave the peels on or take them off). Combine apple "sticks" with shredded cabbage and julienned carrots in a large bowl.

Next, combine the mayo, vinegar, sugar, mustard, salt, pepper, and celery seed in a small bowl and combine well. Then, pour mixture into the bowl of cabbage and mix well to coat. Let stand (cover in the fridge) for at least an hour. Toss once more prior to serving, adjust salt and pepper if needed, then enjoy!

*Notes:
You may half this recipe if needed. It will store well, covered in the fridge, for up to about 5 days, but I'm a coleslaw snob and don't usually eat it past day 3 because it starts to wilt too much.