Combine the ingredients in a bowl or a jug until they're well combined and creamy.
Pour the dressing over the shredded cabbage and carrot, and give it a good toss. Set aside for at least half an hour, and preferably 2 hours or even overnight.
Toss again before serving.
- For a lighter version, substitute mayonnaise with sour cream or Greek yogurt.
- For a no mayo version, try this healthy red cabbage slaw, or this delicious daikon radish slaw.
- To this creamy coleslaw, you can add finely diced onion, shallots, scallions, or green apples (granny smith works best) for some sweetness and freshness.
- Store coleslaw in the fridge for up to 3 days, but note that the freshness of the coleslaw and dressing depends on the freshness of the ingredients used. If the coleslaw or the dressing has been left out at room temperature for more than 2 hours, it should be discarded.
Calories: 229kcal | Carbohydrates: 9g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 422mg | Potassium: 220mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3959IU | Vitamin C: 35mg | Calcium: 44mg | Iron: 1mg