Description
This classic old-fashioned creamy coleslaw combines shredded green and red cabbage with grated carrot, dressed in a tangy and slightly sweet mayonnaise-based dressing. Perfectly balanced with apple cider vinegar, Dijon mustard, and honey, this refreshing side dish is ideal for picnics, BBQs, or as a crisp accompaniment to any meal.
Ingredients
Scale
Vegetables
- 1 small head of green cabbage, shredded
- 1 small head of red cabbage, shredded
- 1 large carrot, grated
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
Optional
- 1/2 teaspoon celery seed
- 1/4 cup chopped fresh parsley
Instructions
- Combine Vegetables: In a large mixing bowl, add the shredded green cabbage, red cabbage, and grated carrot together. Mix them evenly for a well-distributed vegetable base.
- Prepare Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until the mixture is smooth and creamy.
- Mix Dressing with Vegetables: Pour the prepared dressing over the bowl of cabbage and carrot mixture. Toss thoroughly until all vegetables are evenly coated with the dressing.
- Add Optional Ingredients: If desired, sprinkle in celery seed and freshly chopped parsley for enhanced flavor and texture, mixing them gently into the coleslaw.
- Chill: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour. This chilling time allows the flavors to meld beautifully and the cabbage to soften slightly.
- Serve: Serve the creamy coleslaw chilled as a refreshing side dish to your favorite meals and enjoy.
Notes
- For a tangier flavor, increase the apple cider vinegar by an additional teaspoon.
- Use low-fat or light mayonnaise for a lighter version of the coleslaw.
- Celery seed and fresh parsley are optional but add a nice depth of flavor.
- This coleslaw stores well in the refrigerator for up to 2 days but is best enjoyed fresh.
- Make sure to shred the cabbage finely for the best texture.
