Classic Creamy Coleslaw

Vegetables

• 3 cups green cabbage, finely shredded

• 1 cup purple cabbage, finely shredded

• 1 cup carrots, grated or julienned

• 2 tbsp chopped fresh parsley (optional)

Creamy Dressing

• 1/2 cup mayonnaise

• 2 tbsp apple cider vinegar or lemon juice

• 1 tbsp Dijon mustard

• 1–2 tbsp sugar or honey (adjust to taste)

• 1/4 cup sour cream or Greek yogurt (optional for extra creaminess)

• 1/4 tsp celery salt (optional)

• Salt and black pepper to taste

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Instructions

1. Prepare the Vegetables

1. Thinly shred the green cabbage and purple cabbage.

2. Grate or julienne the carrots.

3. Place all vegetables into a large mixing bowl.

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2. Make the Dressing

1. In a separate bowl, whisk together mayonnaise, vinegar or lemon juice, Dijon mustard, sugar (or honey), sour cream/yogurt, celery salt, salt, and pepper.

2. Taste and adjust the sweetness, tanginess, or saltiness as needed.

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3. Combine Everything

1. Pour the dressing over the shredded vegetables.

2. Toss well until everything is evenly coated.

3. Add chopped parsley if using.

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4. Chill & Serve

• Refrigerate for at least 30 minutes so the flavors meld.

• Serve cold as a side dish for BBQ, sandwiches, fried chicken, or burgers.

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Tips

• Add a splash of milk for a lighter, thinner dressing.

• For extra crunch, add sliced onions or shredded apples.

• Can be stored in the fridge for up to 2 days.