Classic Creamy Coleslaw

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Classic Creamy Coleslaw

Ingredients

The Crunch (The Base)

  • Green Cabbage: 1 medium head (shredded, about 6–8 cups)

  • Carrots: 2 large (grated or julienned)

  • Red Cabbage: ¼ small head (thinly sliced for a pop of color)

  • Fresh Parsley: 2 tbsp (finely chopped)

The Dressing (The Creamy Soul)

  • Mayonnaise: 1 cup (full-fat provides the best texture)

  • Apple Cider Vinegar: 2 tbsp (or lemon juice for a brighter zing)

  • Sugar: 2 tbsp (adjust based on your preference for sweetness)

  • Dijon Mustard: 1 tsp (adds a subtle depth)

  • Celery Seed: ½ tsp (the “secret” traditional flavor)

  • Salt & Pepper: To taste

🔪 Instructions

  1. Prep the Veggies: In a large mixing bowl, toss together the shredded green cabbage, red cabbage, and carrots. Ensure they are well-mixed so every bite has a bit of everything.

  2. Whisk the Dressing: In a separate small bowl, whisk together the mayonnaise, sugar, vinegar, Dijon mustard, celery seed, salt, and pepper until the mixture is smooth and the sugar has dissolved.

  3. Combine: Pour the creamy dressing over the cabbage mixture. Use large spoons or tongs to fold everything together until the vegetables are evenly coated.

  4. The Chill Factor: While you can eat it immediately, coleslaw is best after chilling in the refrigerator for at least 1 hour. This allows the flavors to meld and the cabbage to soften slightly while retaining its crunch.

Pro Tip: If you like a “drier” slaw, salt your shredded cabbage and let it sit in a colander for 30 minutes to draw out excess moisture, then rinse and pat dry before adding the dressing!

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