Creamy Coleslaw Recipe You'll Make Again and Again
This creamy coleslaw is a versatile and flavorful side dish, perfect for summer barbecues and family gatherings.
Equipment
- - Large bowl
- Mixing bowl
- - Knife
- - Cutting board
Ingredients
Coleslaw Ingredients
- 1 medium head cabbage about 2 pounds
- 2 cups shredded carrots
- 1/4 cup fresh parsley coarsely chopped
- 1 cup mayonnaise for dressing
- 2 tablespoons apple cider vinegar for dressing
- 1 tablespoon Dijon mustard for dressing
- 1 teaspoon celery seeds for dressing
- 1 teaspoon fine sea salt for dressing
- 1/2 teaspoon fresh ground black pepper for dressing
- 1 teaspoon sugar or honey optional, to taste
Instructions
Preparation Steps
- Quarter the cabbage, remove the core, and finely shred each quarter. Place in a large bowl.
- Add the shredded carrots and fresh parsley to the bowl and mix gently.
- In a separate bowl, mix mayonnaise, apple cider vinegar, and Dijon mustard. Stir in celery seeds, salt, and pepper. Adjust seasoning if needed.
- Pour two-thirds of the dressing over the cabbage mixture and stir until well-coated. Adjust creaminess with remaining dressing as needed.
- Enjoy immediately or refrigerate for about an hour to let flavors meld. Garnish with parsley before serving if desired.
Notes
Store leftover coleslaw in an airtight container in the fridge for up to 3 days. For best taste, add dressing just before serving.