Creamy Cabbage Slaw (Print Version)
# Ingredients:
01 -
1 medium cabbage (roughly 2 pounds), tough outer leaves taken off.
02 -
3 medium carrots, skinned and grated.
03 -
1/2 cup loosely filled fresh parsley leaves, roughly chopped.
04 -
1 cup (225g) mayo.
05 -
2 tablespoons apple cider vinegar.
06 -
2 tablespoons grainy or Dijon mustard.
07 -
1 teaspoon celery seeds.
08 -
1/4 teaspoon fine sea salt.
09 -
1/4 teaspoon freshly ground black pepper.
10 -
1 to 2 teaspoons honey or sugar if you want it sweeter, optional.
# Instructions:
01 -
Split the cabbage into quarters through the middle, cut out the core, then slice each quarter across in half and finely chop. Dump the chopped cabbage into an extra large bowl.
02 -
Throw in the grated carrot and parsley with the cabbage and mix well.
03 -
In another bowl, mix together the mayo, vinegar, mustard, celery seeds, salt, and pepper. Give it a taste and add some sugar if you want it sweeter.
04 -
Pour about two-thirds of your dressing over the veggie mixture and mix thoroughly with your hands.
05 -
If it looks too dry, add a bit more dressing. Serve right away or chill it for an hour so the flavors blend and the cabbage softens up a bit.
# Notes:
01 -
Try mixing green, red, savoy, or Napa cabbage for a more colorful and interesting slaw.
02 -
Want to save time? Just grab a big 16-ounce bag of pre-made slaw mix from the store.
03 -
The slaw will stay good in your fridge for about 2 days. After that, it'll probably get too mushy.
04 -
You can chop all your veggies a day or two ahead and keep them in the fridge. The dressing can be made up to two weeks early.
05 -
Got extra dressing? It's great on sandwiches, as a veggie dip, or drizzled over grilled meat.