Description
A classic and refreshing coleslaw recipe featuring finely shredded cabbage and grated carrot tossed in a tangy, creamy dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and celery seed. Perfectly chilled to meld flavors and ideal as a side dish for barbecues, picnics, or casual meals.
Ingredients
Scale
Vegetables
- 1 small head of green cabbage, finely shredded
- 1 large carrot, grated
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 1/2 tsp celery seed
- Salt and pepper, to taste
Optional Garnish
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the Vegetables: In a large bowl, combine the finely shredded green cabbage, grated carrot, and finely chopped red onion to create the base of the coleslaw.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until the mixture is smooth and well combined.
- Combine and Toss: Pour the dressing over the vegetable mixture and toss thoroughly until the cabbage, carrot, and onion are evenly coated with the creamy dressing.
- Chill to Meld Flavors: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 1 hour. This step allows the flavors to meld and the cabbage to slightly soften.
- Final Toss and Garnish: Before serving, give the coleslaw another gentle toss to redistribute the dressing. Garnish with chopped fresh parsley if desired for added color and freshness.
Notes
- For extra crunch, shred the cabbage just before serving.
- Adjust the sugar and vinegar amounts to taste for a sweeter or tangier dressing.
- Celery seed adds a distinctive flavor but can be omitted if unavailable.
- This coleslaw can be made up to a day in advance and stored covered in the refrigerator.
- Use full-fat mayonnaise for the creamiest texture.
