Irresistibly Creamy Coleslaw You’ll Crave at Every Meal
This creamy coleslaw is a must-have at every meal, perfect for BBQs or weeknight dinners.
Equipment
- Large mixing bowl
- Whisk
- - Sharp knife
- grater or food processor
Ingredients
For the Base
- 2 pounds Cabbage finely shredded for a crunchy texture
- 3 medium Carrots peeled and shredded to add a sweet crunch
- 1/2 cup Fresh Parsley coarsely chopped to enhance flavor and color
For the Dressing
- 1 cup Mayonnaise (225g), creating the creamy base
- 2 tablespoons Apple Cider Vinegar for a tangy punch
- 2 tablespoons Dijon Mustard or use coarse ground mustard for an added depth of flavor
- 1 teaspoon Celery Seeds providing a hint of earthy goodness
- 1/4 teaspoon Fine Sea Salt essential for enhancing flavors
- 1/4 teaspoon Fresh Ground Black Pepper for a hint of warmth and spice
- 1 to 2 teaspoons Sugar or Honey optional, to adjust sweetness
Instructions
Coleslaw Preparation
- Quarter the cabbage through the core and remove the core. Cut each quarter in half crosswise, then finely shred the cabbage. Place it all in a very large bowl for mixing.
- Add the shredded carrots and chopped parsley to the cabbage. Toss everything together gently until well combined.
- Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt, and pepper in a separate bowl. Taste the dressing, adjusting the acidity and seasoning as desired.
- Pour about two-thirds of the dressing over the cabbage and carrot mixture, mixing well. Add more dressing if needed for a creamy finish.
- Let it chill in the refrigerator for about an hour for the flavors to meld and the cabbage to soften beautifully.
Notes
Optional: Garnish with additional parsley before serving. Freshness is key to a great coleslaw.