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← HOMERecipes
Coleslaw
Ingredients
THE VEGETABLES
- ½ head red cabbage (finely shredded, optional)
- ½ head green cabbage (finely shredded)
- 2 medium carrots (grated)
- ½ small red onion (thinly sliced, optional)
THE DRESSING
- Celery seeds
- 150 g (⅔ cup) mayonnaise
- Chopped parsley
- Lemon juice
- Salt & black pepper (to taste)
- 2 tsp sugar (or honey)
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
Instructions
THE VEGETABLES
1. Prep Veg
- Shred the cabbage finely (knife or food processor).
- Grate carrots and slice onion.
- Place all vegetables into a large bowl.
THE DRESSING
1. Make Dressing
- In a small bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper until smooth.
TO FINISH
1. Combine
- Pour the dressing over the vegetables.
- Toss thoroughly until everything is evenly coated.
2. Chill
- Cover and refrigerate for at least 30 minutes (1–2 hours is best).
- This allows flavors to meld and cabbage to soften slightly.
3. Serve
- Taste and adjust with extra salt, pepper, or vinegar if needed.
Tips & Notes
- Lighter Option: Swap half the mayo for Greek yogurt.
- Classic Flavor: Add a pinch of celery seeds for that diner-style taste.
- Storage: Keeps well in the fridge for up to 3 days.