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Tangy Coleslaw
Experience the tangy crunch of this refreshing coleslaw, a perfect symphony of bright, zesty flavors and crisp, fresh textures. Originating from the Dutch term 'koolsla' meaning 'cabbage salad', coleslaw has become a beloved side dish at BBQs and family dinners around the world. This recipe pays homage to the traditional version with a distinctively tangy twist.
Ingredients
- Fresh parsley
- 2 tablespoons, chopped
- Salt and pepper
- to taste
- Honey
- 2 tablespoons
- Dijon mustard
- 1 tablespoon
- Apple cider vinegar
- 1/4 cup
- Mayonnaise
- 1/2 cup
- Red onion
- 1/2, thinly sliced
- Carrots
- 2, grated
- Green cabbage
- 1/2 head, shredded
Instructions
- In a large bowl, bring together the shredded cabbage, grated carrots, and thinly sliced red onion.
- Construct the dressing in a separate bowl. Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- Pour the dressing over the cabbage mixture. Toss thoroughly until every piece is well coated with the tangy dressing.
- Cover the bowl and let it refrigerate for at least 1 hour. This lets the ingredients marinate, allowing the flavors to meld together beautifully.
- Just before serving, sprinkle the salad with freshly chopped parsley for an added burst of freshness. Adjust the seasoning if needed.
Tips
- For a creamier coleslaw, increase the amount of mayonnaise.
- For a vegan version, use a vegan mayonnaise substitute and replace honey with agave syrup.
- The coleslaw can be made a day in advance, enhancing the flavors even more.
Dietary Information
Servings: 6 Dish Type: Side Dish Prep Time: 15 minutes Chill Time: 1 hour Calories: 180 Fat: 12g Carbs: 16g Protein: 2g Sodium: 300mg Sugar: 12g
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