Cabbage: I like using a mix of white cabbage and red cabbage (with more white cabbage than red). However, you may also use green cabbage if you wish. For best results, make sure to slice the cabbage as finely as possible.

Carrots: You can shred the carrots on the medium hole of your box grater (make sure it’s approximately the same fineness as the sliced cabbage).

Mayonnaise: I used regular mayonnaise, but if you want to keep this recipe vegan and egg-free, feel free to use vegan mayonnaise instead. If you don’t like mayonnaise and are not lactose-intolerant, you may substitute it with regular milk cream instead.

Mustard: I used yellow mustard, but feel free to use any type of mustard you have on hand (such as Dijon mustard, honey mustard, etc).

Apple Cider Vinegar: A bit of apple cider vinegar adds a nice tangy flavor. Alternatively, you may use white vinegar or lemon juice too.

Sugar: A little adds sweetness to balance out the tanginess of the apple cider vinegar.

Condiments: I’ve used a mix of salt, ground black pepper, and ground celery seeds to add flavor, but if you don’t like the flavor of ground celery seeds, feel free to leave it out instead.

Storing: To store, place the coleslaw in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 3 days.