Homemade Coleslaw

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Photo by Alexander C. Kafka licensed under CC BY-ND 2.0

Homemade Coleslaw

Prep Time 15 mins
Cook Time 0 mins
Course Side Dish
Cuisine Dutch
Servings 6 people


  • 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


  • 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