Description
A classic and creamy coleslaw made with 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, or everyday meals, this coleslaw is easy to prepare and requires minimal ingredients.
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 a fresh and crunchy vegetable base for 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 becomes smooth and well blended, forming a creamy and flavorful dressing.
- Toss the Coleslaw: Pour the prepared dressing over the vegetable mixture in the large bowl, then toss thoroughly to evenly coat all the vegetables with the tangy dressing.
- Chill the Coleslaw: Cover the bowl with a lid or plastic wrap and refrigerate the coleslaw for at least 1 hour. This resting time allows the flavors to meld together and the cabbage to soften slightly for the best taste.
- Serve and Garnish: Before serving, give the coleslaw another toss to redistribute the dressing. Garnish with freshly chopped parsley if desired for a pop of color and fresh herb flavor.
Notes
- For a crunchier texture, serve the coleslaw immediately but chilling enhances flavor integration.
- Adjust sugar and vinegar levels according to your preferred sweetness or tanginess.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Celery seed adds a distinctive flavor but can be omitted if unavailable.
- Coleslaw keeps well in the fridge for up to 2 days but is best eaten fresh.
