The Springs Garden Coleslaw
Method
No-Cook
Chill Time
2+ hrs
Yield
6–8 Servings
Ingredients
Pine & Pepper Spices
1½ Tbsp.
The Springs Seasoning
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¾ tsp.
Celery Seeds
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To taste
Fine Pink Himalayan Sea Salt
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To taste
Coarse Black Malabar Pepper
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- 1⅛ cups Mayonnaise
- 3 Tbsp. Apple cider vinegar
- ¾ tsp. Sugar
- 1 small Head cabbage, shredded
- 3 Carrots, shredded
- ~½ small Onion, sliced very thin
Directions
-
1
In a large bowl, whisk together the mayonnaise, apple cider vinegar, The Springs Seasoning, Celery Seeds, and sugar until smooth.
-
2
Add the cabbage, carrots, and onion and fold gently with a spatula until everything is evenly dressed.
-
3
Season to taste with Fine Pink Himalayan Sea Salt and Coarse Black Malabar Pepper.
-
4
Cover and chill for at least 2 hours before serving so the flavors meld and the cabbage softens just a touch.
-
5
Serve as a welcome side for chicken, ribs, burgers, or any cookout favorite. For a vegan version, use a vegan mayonnaise.
