Coleslaw
Quick and Easy!
Ingredients
- ¼ white cabbage
- ½ purple cabbage
- 3 medium carrots peeled and shredded
- ½ cup loosely packed fresh parsley leaves coarsely chopped
- 1 cup mayonnaise 170 grams
- 2 Tbsp apple cider vinegar
- 2 Tbsp Dijon mustard or coarse ground mustard
- ½ tsp celery salt
- ¼ tsp fine sea salt or more to taste
- ¼ tsp fresh ground black pepper or more to taste
Instructions
- Cut the core out of the cabbages and finely shred into a large bowl
- 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. (Clean hands are the quickest tool).
- If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.