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!
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.
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.
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.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.