Easy Creamy Coleslaw (Print Version)
# Ingredients:
01 -
One medium-sized cabbage, roughly 900 grams, with the outer leaves taken off.
02 -
Three medium carrots, peeled clean and shredded.
03 -
Half a cup of fresh parsley leaves (loosely packed), chopped roughly.
04 -
225 grams or roughly one cup of good-quality mayonnaise.
05 -
Two tablespoons of French apple cider vinegar.
06 -
Two tablespoons of smooth Dijon mustard or whole-grain mustard.
07 -
A teaspoon of celery seeds to boost flavor.
08 -
A quarter teaspoon of fine sea salt for taste.
09 -
A quarter teaspoon of freshly cracked black pepper.
10 -
Optional: 1 to 2 teaspoons of sugar or honey for a sweeter taste if you’d like.
# Instructions:
01 -
Slice the cabbage into quarters right through the core. Take out the hard core from each section, then chop the quarters into smaller pieces and thinly shred. Put the shredded cabbage into a big mixing bowl.
02 -
Toss in the shredded carrots and parsley with the cabbage, mixing it all together evenly.
03 -
In another bowl, mix together mayonnaise, mustard, vinegar, celery seeds, salt, and pepper. Taste test it and, if you want, stir in some sugar to sweeten it up.
04 -
Pour about two-thirds of the dressing onto the cabbage combo. Use your hands (clean ones!) to thoroughly mix everything.
05 -
If you find the slaw a bit too dry, stir in some extra dressing. You can enjoy it right away or chill it in the fridge for an hour to soften up the cabbage and enhance the flavors.
# Notes:
01 -
You can make colorful slaw by mixing in green, red, Napa, or Savoy cabbage.
02 -
No time to chop? Use a packaged coleslaw mix instead—one 450-gram bag should work.
03 -
It stays good for up to two days when kept in the fridge, though it might lose its crunch after that.
04 -
Want to prep ahead? Cut the veggies and make the dressing up to two days in advance and store separately in the fridge.
05 -
Leftover dressing works great as a dip, sandwich spread, or grilled meat topping!