Coleslaw

A creamy salad made with cabbage, carrots and parsley.

Course Salad, Side Dish

Cuisine American

Keyword coleslaw

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 180kcal

Finely shred the cabbage. Finely chop or shred the carrots (a box grater is great). Chop the parsley.
Add all these to a large mixing bowl.
In a small bowl make the dressing by stirring together the mayo, ACV, dijon, sugar and a little salt and pepper.
Pour the dressing over the vegetables and toss until everything is well combined and all pieces are coated in the dressing.
Taste and add more salt and pepper as needed.

I think coleslaw is best when it’s made a few hours (2-4) before you serve it. I like when the dressing has a little time mingle with the raw vegetables. If you do this just cover and refrigerate until you are ready to serve.
You can substitute sugar for honey
Other additions you could try: more fresh herbs like dill or cilantro, or more spices like cayenne, turmeric or cumin.
While I like coleslaw made a few hours ahead, I’ll also say I prefer to eat it within 24 hours of being made. While it can last longer if stored in an airtight container in the refrigerator it also tends to get mushy overtime.