Description
A classic coleslaw recipe featuring finely shredded green cabbage, grated carrot, and red onion, all tossed in a creamy, tangy dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and celery seed. This refreshing side dish is perfect for picnics, barbecues, or as a crunchy accompaniment to any meal.
Ingredients
Scale
Vegetables
- 1 small head of green cabbage, finely shredded
- 1 large carrot, grated
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 1/2 tsp celery seed
- Salt and pepper, to taste
Optional Garnish
- 1 tbsp fresh parsley, chopped
Instructions
- Combine Vegetables: In a large bowl, combine the finely shredded cabbage, grated carrot, and chopped red onion, mixing them thoroughly to create an even base for the coleslaw.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until the dressing is smooth and well blended.
- Toss Together: Pour the prepared dressing over the cabbage mixture and toss everything until the vegetables are evenly coated with the creamy dressing.
- Chill and Meld Flavors: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 1 hour. This step allows the flavors to meld and the cabbage to soften slightly for the best taste and texture.
- Final Toss and Serve: Before serving, give the coleslaw another quick toss to redistribute the dressing. Garnish with fresh chopped parsley if desired for a pop of color and freshness.
Notes
- For a tangier coleslaw, increase the apple cider vinegar to 3 tablespoons.
- To make it vegan, substitute the mayonnaise with a plant-based alternative.
- Adding celery seed enhances the flavor but can be omitted if unavailable.
- Always refrigerate the coleslaw to maintain freshness and safety.
- Use sharp knife or mandoline for shredding cabbage to ensure consistency in texture.
