Description
A classic, creamy coleslaw recipe combining shredded green and red cabbage with grated carrot, dressed in a tangy and slightly sweet mayonnaise-based dressing. Perfect as a refreshing side dish for barbecues, picnics, and family meals.
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, red cabbage, and grated carrot to create the base of the coleslaw.
- 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 to ensure all the vegetables are evenly coated with the creamy dressing.
- Add Optional Flavors: If desired, sprinkle in celery seed and chopped fresh parsley for added flavor and texture, mixing them into the coleslaw.
- Chill the Coleslaw: Cover the bowl and refrigerate the coleslaw for at least 1 hour, allowing the flavors to meld together and the salad to chill.
- Serve: After chilling, serve the coleslaw cold as a side dish, perfect for enhancing any meal.
Notes
- Allow at least 1 hour of refrigeration time to let the flavors meld for best taste.
- For a crunchier texture, shred the cabbage coarsely.
- Adjust honey and vinegar to taste depending on your preferred sweetness and tanginess.
- Celery seed and parsley are optional but add an extra layer of flavor and freshness.
- This coleslaw pairs well with grilled meats, sandwiches, and picnic dishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
