Description
This classic creamy coleslaw recipe features shredded green and red cabbage combined with grated carrot, all tossed in a tangy, sweet, and creamy dressing made from mayonnaise, apple cider vinegar, Dijon mustard, and honey. Enhanced with optional celery seeds and fresh parsley, it’s a perfect side dish that pairs well with barbeque, sandwiches, and picnic fare. Easy to prepare and best served chilled after allowing the flavors to meld.
Ingredients
Scale
Vegetables
- 1 small head of green cabbage, shredded
- 1 small head of red cabbage, shredded
- 1 large carrot, grated
Dressing
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
Optional
- ½ teaspoon celery seed
- ¼ cup chopped fresh parsley
Instructions
- Combine Vegetables: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, and grated carrot thoroughly.
- Make Dressing: In a small separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until the mixture is smooth and well blended.
- Mix Dressing and Vegetables: Pour the dressing over the cabbage and carrot mixture, then toss everything together until the vegetables are evenly coated with the creamy dressing.
- Add Flavor Enhancers: If desired, sprinkle in the celery seed and add the chopped fresh parsley to enhance the flavor and texture of the coleslaw. Toss gently to combine.
- Chill the Coleslaw: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour, allowing the flavors to meld and the coleslaw to chill thoroughly.
- Serve: After chilling, give the coleslaw a good toss and serve it chilled as a refreshing side dish.
Notes
- For best flavor, refrigerate coleslaw for at least 1 hour before serving.
- You can substitute honey with maple syrup or sugar if preferred.
- Adjust the amount of salt and pepper to taste.
- Try adding a splash of lemon juice for extra brightness.
- Coleslaw can be prepared up to 24 hours ahead and stored covered in the refrigerator.
- If you prefer a crunchier texture, add celery seed just before serving instead of during mixing.
