Description
A creamy and tangy coleslaw recipe that brings together a medley of crisp vegetables and a delicious dressing, perfect for summer gatherings.
Ingredients
Scale
- 4 cups green cabbage, very finely shredded
- 1 cup red cabbage, finely shredded
- 2 medium carrots, julienned or grated
- 1 Granny Smith apple, julienned
- 3 green onions, thinly sliced
- ¼ cup fresh flat-leaf parsley, chopped
- ⅓ cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Finely shred green and red cabbage.
- Julienne the carrots and apple.
- Slice the green onions and chop the parsley.
- Squeeze lemon juice over the apple immediately after cutting.
- Whisk together all dressing ingredients in a separate bowl.
- Combine all slaw ingredients in a large bowl and toss gently.
- Pour the dressing over the slaw, tossing thoroughly.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Allowing the slaw to sit enhances the flavors, and using fresh ingredients improves taste and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg