Ingredients:

  • 1 medium head green cabbage, cored and shredded (approx. 6 cups)
  • 1 cup shredded carrots
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup finely chopped fresh parsley
  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Shred the cabbage, carrots, and onion. Chop the parsley.
  2. In a large mixing bowl, combine the shredded cabbage, carrots, onion, and parsley.
  3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, lemon juice, celery seed, salt, and pepper until smooth.
  4. Pour the dressing over the vegetable mixture and toss gently to combine. Ensure all vegetables are coated.
  5. Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.