Ultimate Creamy Coleslaw That Beats Fast Food Any Day
This creamy coleslaw elevates your meals with fresh ingredients and vibrant flavors, making it a must-try side dish.
Equipment
- Mixing bowl
- Whisk
- - Knife
- Cutting board
Ingredients
For the Crunch
- 2 pounds medium cabbage providing that signature crunch
- 3 medium carrots peeled and shredded
- 0.5 cup fresh parsley leaves coarsely chopped
For the Creamy Dressing
- 1 cup mayonnaise provides that creamy texture
- 2 tablespoons apple cider vinegar balances the richness of the mayo
- 2 tablespoons Dijon mustard or coarse ground mustard
- 1 teaspoon celery seeds enhances the flavor profile
- 0.25 teaspoon fine sea salt to elevate the other flavors
- 0.25 teaspoon fresh ground black pepper introduces a subtle spice
- 1-2 teaspoons sugar or honey optional, for sweetness
Instructions
How to Make Coleslaw
- Quarter the cabbage through the core and remove the core. Finely shred each quarter and place in a very large bowl.
- Add the shredded carrots and parsley to the cabbage, gently toss to combine.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt, and pepper.
- Pour two-thirds of the creamy dressing over the cabbage and carrots, mix thoroughly.
- Serve immediately or refrigerate for about an hour to let flavors meld.
Notes
Store leftover coleslaw in an airtight container for up to 3 days. Can be frozen but texture may change upon thawing.