Ingredients:

  • 4 cups (112g) pre-shredded coleslaw mix (cabbage and carrots)
  • ⅓ cup (80ml) mayonnaise
  • 2 tablespoons (30ml) white wine vinegar
  • 1 tablespoon (15ml) granulated sugar
  • 1 teaspoon (5ml) Dijon mustard
  • ¼ teaspoon (1.25ml) celery salt
  • ⅛ teaspoon (0.6ml) black pepper
  • Optional: 1 tablespoon (15ml) finely chopped fresh parsley, for garnish

Instructions:

  1. In the mixing bowl, add mayonnaise, vinegar, sugar, Dijon mustard, celery salt, and black pepper.
  2. Whisk all the ingredients together until smooth and the sugar is dissolved.
  3. Add the pre-shredded coleslaw mix to the bowl.
  4. Gently toss the cabbage mix with the dressing until well coated. Ensure all the shredded cabbage is evenly coated with the dressing.
  5. Taste the coleslaw and adjust seasonings as needed. Add more sugar for sweetness, vinegar for tang, or pepper for a bit of a kick.
  6. For best flavour, cover and chill in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld.
  7. Serve immediately or store in the refrigerator for later.