This Classic Homemade Coleslaw Recipe tastes just like Grandma used to make! The secret is always using celery seeds, I just can't have coleslaw without them!
8cupsthinly sliced cabbage (you can use bagged coleslaw for a fast trick!)
1carrotgrated coarsely
2green onion, sliced into thin pieces
1/4cupchopped dill OR parsley
Homemade Coleslaw Dressing
1/2cupmayonnaise
2teaspoonsyellow mustard( more to taste)
2teaspoonswhite vinegar or apple cider vinegar ( more to taste)
1teaspoonwhite sugar(more to taste)
1/2teaspooncelery seed
1/2teaspoonsalt
1/4teaspoonblack pepper
Instructions
Prepare a Small Fresh Cabbage
Cut the cabbage into four quarters, and then cut out the core in each section. Cut each quarter crosswise in half. Cut the cabbage pieces into long, thin ribbons like shown in the photo. You most likely will have more than 8 cups, cabbage is hard to gauge! Simply store the extra cabbage.
Place 8 cups of the cabbage in a very large bowl ( I use my huge Tupperware dough bowl). Add the shredded carrot, green onion and dill/parsley to the cabbage and toss to mix.
Prepare the Coleslaw Dressing
In a large glass measuring cup, whisk together the mayonnaise, vinegar, mustard, sugar celery seeds, salt, and pepper together. Taste test and add more vinegar and mustard if desired. Add more sugar if you prefer a sweeter coleslaw dressing.
Pour the dressing over the coleslaw and mix - I find a fork does a better job than a spoon. Serve right away or refrigerate for a few hours. Store in a closed container in the fridge for up to 3 days, but the quality will deteriorate.
Notes
You can use a 397 (g) bag of shredded cabbage mix, which ends up being almost exactly 8 cups.To make this low carb simply replace the white sugar with splenda or other sweetener of choice.