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Classic Homemade Coleslaw Recipe with Creamy Dressing and Veggies

Classic Homemade Coleslaw Recipe with Creamy Dressing and Veggies

Enjoy this delicious Classic Homemade Coleslaw Recipe with Creamy Dressing and Veggies, perfect for every occasion.
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Prep Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Lunch
Cuisine: American
Calories: 183
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 pounds medium cabbage outer leaves removed
  • 3 medium carrots peeled and shredded
  • 1/2 cup fresh parsley leaves loosely packed, coarsely chopped
Dressing
  • 1 cup mayonnaise or Greek yogurt, for a lighter version
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard or coarse ground mustard
  • 1 teaspoon celery seeds
  • 1/4 teaspoon sea salt fine
  • 1/4 teaspoon black pepper fresh ground
  • 1 to 2 teaspoons sugar or honey optional

Equipment

  • Large bowl
  • whisk
  • Cutting Board
  • Knife

Method
 

Preparation
  1. Quarter the cabbage through the core, cut out the core, and finely shred each quarter. Place the shredded cabbage in a very large bowl.
  2. Add the shredded carrot and parsley to the cabbage and toss to mix.
Dressing
  1. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, adjusting as desired. If the dressing is too tart, stir in the optional sugar.
Mixing
  1. 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.
  2. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage soften.

Nutrition

Serving: 1servingCalories: 183kcalCarbohydrates: 7gProtein: 2gFat: 17g

Notes

Store leftovers in an airtight container in the fridge for up to three days. For optimal texture, eat chilled and do not reheat.

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