Description
This Tangy Coleslaw Dressing is a delightful blend of creamy and zesty flavors that enhances any coleslaw. Perfect for summer barbecues, it brings a refreshing crunch to your meals.
Ingredients
Scale
- 1 cup mayonnaise (I prefer Hellmann's for a creamier texture)
- 3 tbsp lemon juice
- 3 tbsp apple cider vinegar (I like Bragg's for better tang)
- 1/4 cup sugar
- 1.5 tsp salt
- 1/2 tsp pepper
- 1/2 tsp celery seed
- 1 tsp Dijon mustard
- 1/3 cup red onion (finely diced into 1/8-inch pieces)
- 1/3 cup parsley
- 8 cups green cabbage (shredded into 1/8-inch wide strips)
- 2 cups red cabbage
- 2 cups carrots (grated into thin shards)
Instructions
- Start by finely dicing the red onion into 1/8-inch pieces and set it aside.
- Next, finely chop the parsley and set it aside as well.
- Shred the green and red cabbage into 1/8-inch wide strips using a sharp knife or mandoline.
- Grate the carrots into thin shards.
- In a large mixing bowl, combine the mayonnaise, lemon juice, apple cider vinegar, sugar, salt, pepper, Dijon mustard, and celery seed. Whisk together until the sugar dissolves completely.
- Add the shredded cabbage, grated carrots, diced red onion, and chopped parsley to the dressing base. Gently fold everything together.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours.
- After the resting period, remove the coleslaw from the refrigerator. Give it a good stir to redistribute the dressing and ensure even coating.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
Keywords: For a lighter option, substitute half of the mayonnaise with Greek yogurt. Allowing the dressing to sit for a while before mixing with the vegetables can enhance its flavor.