A versatile and refreshing coleslaw recipe perfect for summer gatherings, BBQs, or as a quick and easy side. Combines classic coleslaw ingredients with a creamy dressing for an irresistible cabbage salad.
Ingredients
Scale:
1 medium head of green cabbage, finely shredded
1 cup of shredded carrots
1 small red onion, thinly sliced
1 apple, julienned (optional for a sweet twist)
1 cup of mayonnaise
2 tablespoons of apple cider vinegar
1 tablespoon of Dijon mustard
1 tablespoon of honey or sugar
Salt and freshly ground black pepper to taste
1/4 cup of chopped fresh parsley (optional)
1/4 cup of toasted sunflower seeds (optional)
Instructions
Shred the cabbage and carrots finely using a sharp knife or a food processor for a uniform texture. Remove any tough outer leaves from the cabbage before shredding.
In a large mixing bowl, combine the shredded cabbage, carrots, red onion, and apple. Toss everything together to ensure even distribution.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey until smooth and creamy. Adjust seasoning with salt and black pepper.
Pour the creamy coleslaw dressing over the cabbage mixture. Use tongs or a large spoon to mix well, ensuring the dressing coats all the ingredients thoroughly.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Just before serving, give the coleslaw a good stir and sprinkle with fresh parsley and sunflower seeds if desired.
