Seriously Good Homemade Coleslaw Recipe
recipe from Inspired Taste
Ingredients:
- 1 medium cabbage (about 2 pounds), outer leaves removed
- 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
- 1/4 teaspoon salt or more to taste
- 1/4 teaspoon fresh ground black pepper or more 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 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.
Cook’s Notes: Use green cabbage, red cabbage, savoy cabbage or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of two varieties.
Make Ahead: The vegetables can be shredded a day or two in advance and kept in a resealable bag in the refrigerator. As for the dressing, mix it up and store covered in the refrigerator for weeks. Combine the cabbage, carrots and dressing the night before or day of serving — we like the crunch of the vegetables to still be present. The longer the cabbage sits in the coleslaw dressing, the softer it will become.
With a platter full of sliders and a big bowl of this tasty fresh slaw, you’ll be all set for the big game!
