Ingredients:

  • 1 medium head green cabbage, shredded (about 6 cups)
  • 1 medium carrot, shredded (about 1 cup)
  • 1/2 medium white onion, finely chopped (about 1/2 cup)
  • 1/4 cup chopped fresh parsley
  • 1 cup mayonnaise
  • 1/4 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole milk
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Shred the cabbage, carrot, and onion. You can use a knife, a mandoline, or a food processor.
  2. In a large bowl, combine the shredded cabbage, carrot, onion, and parsley.
  3. In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, Dijon mustard, milk, celery seed, salt, and pepper until smooth.
  4. Pour the dressing over the vegetables and toss well to coat.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Ideally, chill for a few hours.
  6. Before serving, toss the coleslaw again to redistribute the dressing. This creamy, tangy Southern coleslaw is one of the best sides for ribs!