Red Cabbage Coleslaw

By Angelika Hanna


Prep Time: 15 min (+ 4 hrs refrigerating time)

Yield: 6 servings

Cuisine: World Cuisine

Author: Angelika Hanna / Zest4Food


  • 1/2 medium-sized head red cabbage
  • 2 large carrots
  • 1 cup mayonnaise
  • 3 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 tsp celery salt (or if you prefer regular salt)
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup fresh parsley, chopped
  • 1 tbsp white sugar


  1. Slice your cabbage into thin pieces, or shred in a food processor. Place in a large bowl.
  2. Grate carrots using a hand grater, or shred in a food processor. Add to the cabbage.
  3. In a separate bowl, whisk together mayonnaise, sugar, Dijon mustard, apple cider vinegar, celery salt, and pepper.
  4. Pour half of the dressing over the cabbage and carrot mixture, and stir to combine.
  5. Add the parsley and toss to coat.
  6. Cover the bowl with plastic wrap and refrigerate for at least 4 hours before serving, allowing the flavors develop and meld together.
  7. Pour the remaining dressing over your coleslaw before serving.


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