You are on page 1of 1

Tangy Coleslaw

1 medium (1 1/2-pound) green cabbage, cored, finely shredded (8 cups) 1 1/2 cup(s) finely shredded carrots 1/2 cup(s) chopped fresh cilantro 1/3 cup(s) finely diced red onion 1/3 cup(s) cider vinegar 1/3 cup(s) granulated sugar 1/2 cup(s) mayonnaise 1 tablespoon(s) ketchup 1 teaspoon(s) yellow mustard 1 1/2 teaspoon(s) kosher salt 3/4 teaspoon(s) crushed red pepper flakes

Directions 1. Toss cabbage, carrots, cilantro, and onion in a large serving bowl until combined. 2. In a small bowl, whisk together vinegar and sugar until sugar dissolves. Whisk in mayonnaise and remaining ingredients. Pour over cabbage mixture and toss well. (You can make this up to 2 days ahead. Cover and refrigerate; before serving, bring coleslaw to room temperature.)