Description
A fresh and crunchy twist on any meal, this coleslaw combines cabbage, carrots, and parsley with a creamy dressing for a delightful balance of flavors.
Ingredients
Scale
- 2 pounds medium cabbage (finely shredded)
- 3 medium carrots (shredded)
- 1/2 cup fresh parsley leaves (chopped)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 to 2 teaspoons sugar or honey (optional)
Instructions
- Quarter the cabbage through the core, cut out the core, and finely shred each quarter. Place the shredded cabbage in a very large bowl.
- Add the shredded carrot and parsley to the cabbage and toss to mix.
- In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, adjusting as desired. If the dressing is too tart, stir in the optional sugar.
- Pour two-thirds of the dressing over the cabbage and carrot, then mix well. If the coleslaw seems dry, add a little more of the dressing.
- Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage soften.
Notes
For a crunchier texture, shred the cabbage and carrots just before serving. Adjust the dressing to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg