Homemade Coleslaw
Photo by Alexander C. Kafka licensed under CC BY-ND 2.0
Homemade Coleslaw
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Learn how to make this recipe with straightforward instructions, helpful technique notes, and pro tips for better flavor and texture. We include timing guidance, doneness targets, and serving recommendations so you can cook with confidence.
INGREDIENTS
- 1 medium cabbage (outer leaves removed
- shredded)
- 3 medium carrots (peeled and shredded)
- 1/2 cup loosely packed fresh parsley leaves (coarsely chopped)
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar or more to taste
- 2 tablespoons Dijon mustard or coarse ground mustard
- 1 teaspoon celery seeds
- Sea salt and fresh ground black pepper (to taste)
- optional – toasted sunflower seeds
- sesame seeds
- pumpkin seeds to taste
DIRECTIONS
- Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred
- Place the shredded cabbage in a very large bowl (you will have a 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. (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
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