Copy Icon
Twitter Icon


Cooking Time

Preparation Time :15 Min

Cook Time : 1 Min

Total Time : 16 Min


Serves : 10
  • 1 medium cabbage (about 2 pounds), outer leaves removed

  • 3 medium carrots, peeled and shredded

  • 1/2 cup loosely packed fresh parsley leaves, coarsely chopped

  • 1 cup (170 grams) mayonnaise

  • 2 tablespoons apple cider vinegar or more to taste

  • 2 tablespoons Dijon mustard or coarse ground mustard

  • 1 teaspoon celery seeds

  • 1/4 teaspoon fine sea salt or more to taste

  • 1/4 teaspoon fresh ground black pepper or more to taste


  • Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
  • Add the shredded carrot and parsley to the cabbage and toss to mix.
  • In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
  • If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.