Description
This creamy cabbage coleslaw blends shredded green cabbage, red onion, carrot, and parsley in a tangy-sweet dressing. It’s a crisp and colorful gluten-free salad that pairs well with a variety of meals.
Ingredients
- 1 large head green cabbage (about 3½ lb), finely shredded
- 1 large red onion, finely sliced
- 1 large carrot, peeled and grated
- ¼ cup roughly chopped fresh parsley leaves
- 1 cup white sugar
- ½ cup kosher salt
- ¾ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 Tbsp Dijon mustard
- 1 Tbsp freshly ground black pepper
- 3 Tbsp sugar
Instructions
- Finely shred the cabbage, slice the red onion, grate the carrot, and chop the parsley.
- In a large bowl, combine cabbage, red onion, carrot, parsley, 1 cup white sugar, and ½ cup kosher salt. Mix well and let sit for 30 minutes to draw out excess moisture.
- Rinse the vegetable mixture under cold water, drain thoroughly, and pat dry to remove excess liquid.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, black pepper, and the remaining 3 tablespoons of sugar until smooth.
- Add the drained vegetables to the dressing and toss until evenly coated.
- Cover and refrigerate for at least 1 hour before serving to let flavors meld and enhance crispness.
Notes
- Salting the vegetables improves the texture and flavor—don’t skip it.
- Adjust sweetness or tanginess to taste by varying sugar and vinegar amounts.
- Use Greek yogurt for a lighter version of the dressing.
- Pairs well with grilled meats, sandwiches, or as a fresh side dish.
- Stir before serving to redistribute the dressing if separation occurs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 180
- Sugar: 16g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 5mg
