Description
A quick and refreshing coleslaw recipe that combines fresh cabbage, carrots, and a creamy, tangy dressing, perfect for BBQs and family dinners.
Ingredients
Scale
- 4 cups green cabbage, very finely shredded
- 1 cup red cabbage, finely shredded
- 2 medium carrots, julienned or grated
- 1 Granny Smith apple, julienned
- 3 green onions, thinly sliced
- ¼ cup fresh flat-leaf parsley, chopped
- ⅓ cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Start by finely shredding the green and red cabbage.
- Next, julienne the carrots and apple, then slice the green onions and chop the parsley.
- Remember to squeeze lemon juice over the apple immediately after cutting.
- In a bowl, whisk all the dressing ingredients together until smooth.
- Taste it and adjust the seasoning as needed.
- Combine all the slaw ingredients in a large bowl and toss to mix them well.
- Pour the freshly made dressing over the slaw, tossing again to coat everything evenly.
- Finally, cover it and refrigerate for at least 30 minutes.
- Before serving, toss it once more and garnish with fresh parsley.
Notes
Store in an airtight container for up to 3 days. For best results, don’t dress until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg