Description
A classic and creamy coleslaw recipe featuring finely shredded green cabbage, grated carrot, and red onion tossed in a tangy and slightly sweet mayonnaise-based dressing. Perfect as a refreshing side dish for barbecues, picnics, and everyday 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 form the vegetable 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 uniform in texture.
- Combine Dressing and Vegetables: Pour the prepared dressing over the cabbage mixture and toss thoroughly to ensure all the vegetables are evenly coated with the dressing.
- Chill: Cover the bowl with the coleslaw and refrigerate it for at least 1 hour. This resting time allows the flavors to meld and the vegetables to soften slightly, enhancing the overall taste.
- Garnish and Serve: Before serving, toss the coleslaw again to redistribute the dressing. Optionally, garnish with chopped fresh parsley for added color and freshness.
Notes
- For a tangier coleslaw, increase the amount of apple cider vinegar slightly.
- To reduce sugar, you can substitute with honey or omit it for a more savory flavor.
- Celery seed adds a distinctive flavor but can be omitted or replaced with celery salt if unavailable.
- Make the coleslaw a few hours ahead to deepen the flavor, but consume within 24 hours for best freshness.
- This recipe can be easily doubled or tripled for larger gatherings.
