Easy Creamy Coleslaw (Print Version)
# Ingredients:
01 -
1 medium cabbage, about 2 pounds, outer leaves removed.
02 -
3 medium carrots, peeled and shredded.
03 -
1/2 cup loosely packed fresh parsley leaves, coarsely chopped.
04 -
1 cup (225g) mayonnaise.
05 -
2 tablespoons apple cider vinegar.
06 -
2 tablespoons Dijon mustard or coarse ground mustard.
07 -
1 teaspoon celery seeds.
08 -
1/4 teaspoon fine sea salt.
09 -
1/4 teaspoon fresh ground black pepper.
10 -
1 to 2 teaspoons sugar or honey, optional, for a sweeter coleslaw.
# Instructions:
01 -
Quarter the cabbage through the core, remove the core, then slice each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl.
02 -
Add the shredded carrot and parsley to the cabbage and toss to mix.
03 -
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Adjust the taste, adding sugar if a sweeter slaw is desired.
04 -
Pour two-thirds of the dressing over the cabbage mixture and thoroughly mix using clean hands.
05 -
If the coleslaw seems dry, incorporate a bit more dressing. Enjoy immediately or refrigerate for an hour to meld flavors and soften the cabbage.
# Notes:
01 -
For multi-colored or textured slaw, mix different varieties of cabbage like green, red, savoy, or Napa.
02 -
An easy shortcut is using a store-bought coleslaw mix; a large 16-ounce bag should suffice.
03 -
Coleslaw stays fresh for up to 2 days in the fridge; beyond that, it may become too soft.
04 -
Prepare the vegetables a day or two in advance and store them in the fridge. The dressing can also be prepared two weeks in advance.
05 -
Leftover dressing makes a great sandwich spread, vegetable dip, or sauce for grilled meats.