Homemade coleslaw

  • Prep Time
    25 mins
  • Cook Time
    0 mins
  • Serving
  • View

With a generous amount of acidity from apple cider vinegar and mustard, our coleslaw recipe is anything but dull. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. For our tastes, the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrot.



  • Daily Value*
  • 186 Calories
  • 2g Protein
  • 7g Carbohydrate
  • 3g Dietary Fiber


    Step 1

    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).

    Step 2

    Add the shredded carrot and parsley to the cabbage and toss to mix.

    Step 3

    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)

    Step 4

    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.


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