Description
A classic, creamy coleslaw recipe featuring shredded green and red cabbage, grated carrot, and a tangy dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and honey. This old-fashioned coleslaw is perfect as a refreshing side dish, made ahead and chilled to let the flavors meld beautifully.
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
- Combine Vegetables: In a large mixing bowl, mix together the shredded green cabbage, red cabbage, and grated carrot to form the base of your coleslaw.
- Make Dressing: In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until the dressing is smooth and well combined.
- Toss Salad: Pour the prepared dressing over the cabbage mixture and toss thoroughly to coat all the vegetables evenly with the creamy dressing.
- Add Optional Ingredients: If desired, stir in celery seed and chopped fresh parsley to enhance the flavor and add texture.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 1 hour. This resting period allows the flavors to meld and the cabbage to soften slightly, improving the taste and texture.
- Serve: Serve the coleslaw chilled as a refreshing side dish with your favorite meals.
Notes
- For best results, shred the cabbage finely to ensure a crisp, easy-to-eat texture.
- Adjust the amount of honey to suit your preferred level of sweetness.
- The salad can be made up to a day in advance; just keep it covered in the refrigerator.
- Celery seed adds a subtle, aromatic flavor but can be omitted if not available.
- Fresh parsley adds a bright, herbaceous note to the coleslaw.
