This coleslaw recipe is packed with fresh exciting flavours including apple cider vinegar and Dijon mustard. It’s the perfect accompaniment to grilled shrimp or chicken. It’s also great as a garnish on top of a hotdog or hamburger.
SERVES
10
PREP TIME
25 mins
TOTAL TIME
25 mins
INGREDIENTS
- 1 medium cabbage (about 2 pounds), outer leaves removed
- 3 medium carrots, peeled and shredded
- 1/2 cup loosely packed fresh parsley leaves, coarsely chopped
- 1 cup (170 grams) mayonnaise
- 2 tbsp apple cider vinegar, or more to taste
- 2 tbsp Dijon mustard, or coarse ground mustard
- 1 tsp celery seeds
- 1/4 tsp fine sea salt, or more to taste
- 1/4 tsp fresh ground black pepper, or more to taste
DIRECTIONS
- Quarter the cabbage and cut out the core. Cut each quarter crosswise and finely shred. Place the shredded cabbage in a very large bowl (approximately 6 to 8 cups).
- Add the shredded carrot and parsley to the cabbage and toss to mix.
- In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well.
- If the coleslaw seems dry, add a little more of the dressing. Can be served right away, or refrigerate for about an hour, which will allow for the cabbage to soften.
TIPS
- Substitute the cabbage and carrot with bags of pre-shredded cabbage or coleslaw mix.
- Vegetables can be shredded in advance and kept in a resealable bag in the refrigerator. The dressing can be prepared and stored in the refrigerator for weeks. Combine the two the day of serving.
