The Good Coleslaw
Ingredients
- 2 lbs Cabbage
- 3 each Medium Carrots peeled and shredded
- ½ cup Fresh parsley leaves chopped
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon Mustard
- 1 tsp celery seeds
- 1 tsp fine sea salt
- ¼ tsp fresh ground black pepper
Instructions
- 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 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.
Notes
Nutrition
Per Serving: Total Fat:17g, Total Carbs: 7g, Total Protein: 2g
Tip: You can purchase pre-shredded carrots and cabbage to save time in the kitchen.
