Description
A refreshing and creamy coleslaw that’s perfect for barbecues and picnics, with vibrant flavors and a delightful crunch.
Ingredients
Scale
- 1 medium cabbage, about 2 pounds
- 3 medium carrots, peeled and shredded
- 1/2 cup fresh parsley leaves, coarsely chopped
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 to 2 teaspoons sugar or honey (optional)
Instructions
- Prepare the cabbage: Quarter the cabbage through the core and cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl.
- Combine veggies: Add the shredded carrot and parsley to the cabbage and toss to mix.
- Make the dressing: In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Adjust seasoning as desired and add optional sugar if preferred.
- Make the coleslaw: Pour two-thirds of the dressing over the cabbage and carrot, then mix well. If the coleslaw seems dry, add more dressing. Serve immediately or refrigerate for about an hour to let flavors meld.
Notes
For the best flavor, allow the coleslaw to sit for at least 30 minutes before serving. Customize by adding fruits or different spices as desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg