Description
This Easy Creamy Coleslaw recipe is a classic side dish featuring finely shredded cabbage and carrots, fresh parsley, and a tangy, creamy dressing made with mayonnaise, apple cider vinegar, and Dijon mustard. Perfect served fresh or chilled, this coleslaw offers a crisp, refreshing complement to grilled dishes, sandwiches, or picnics.
Ingredients
Scale
Vegetables
- 1 medium cabbage (about 2 pounds)
- 3 medium carrots
- 1/2 cup fresh parsley, chopped
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon celery seeds
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Cabbage: Quarter the cabbage and remove the core from each piece. Finely shred the cabbage quarters and place them into a large mixing bowl to create the base of your coleslaw.
- Add Carrots and Parsley: Peel and shred the carrots, then chop the fresh parsley. Add both to the cabbage in the mixing bowl and toss gently to combine all the vegetables uniformly.
- Make the Dressing: In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt, and pepper. Taste and adjust the seasoning if needed to balance the tanginess and creaminess.
- Combine Dressing with Vegetables: Pour two-thirds of the dressing over the cabbage mixture. Toss everything thoroughly until the vegetables are well coated. If you prefer a creamier coleslaw, add the remaining dressing gradually and toss again.
- Chill and Serve: You can serve the coleslaw immediately for a crisp texture or refrigerate it for about an hour to let the flavors meld and vegetables soften slightly, enhancing the overall taste.
Notes
- For best results, shred the cabbage finely to ensure a tender texture.
- Adjust celery seeds and mustard quantities based on personal flavor preference.
- This coleslaw is best consumed within 2 days when stored in an airtight container in the refrigerator.
- Adding a little sugar or honey can balance acidity if desired.
- For a lighter version, substitute mayonnaise with Greek yogurt.
