Description
A classic creamy coleslaw recipe featuring shredded green and red cabbage with grated carrot, tossed in a tangy and slightly sweet mayonnaise-based dressing. Perfect for picnics, barbecues, or as a refreshing side dish.
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
- ½ teaspoon celery seed (optional)
- ¼ cup chopped fresh parsley (optional)
Instructions
- Prepare the Vegetables: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, and grated carrot, ensuring they are well mixed for an even blend of flavors.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until the dressing is smooth and well combined.
- Toss the Salad: Pour the prepared dressing over the cabbage and carrot mixture, then toss thoroughly until all the vegetables are coated evenly with the creamy dressing.
- Add Optional Ingredients: Stir in the celery seed and chopped fresh parsley if using, to add extra flavor and texture to the coleslaw.
- Chill the Coleslaw: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Serve the coleslaw chilled as a side dish or condiment to your favorite meals and enjoy the crisp, creamy texture.
Notes
- For best results, shred the cabbage finely to ensure the dressing coats all the pieces well.
- Adjust sweetness by adding more or less honey according to your taste preference.
- The celery seed is optional but adds a traditional coleslaw flavor that enhances the overall dish.
- Coleslaw can be made a day ahead and stored in the refrigerator to deepen the flavors.
- Use full-fat mayonnaise for a richer and creamier texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
