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

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.

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.

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.

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.

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.