Red Cabbage Coleslaw Recipe

I prefer to use my food processor to shred the cabbage quickly and easily when I want coleslaw that I can serve in mounds. Otherwise, I simply slice it very thin with a very sharp knife. This coleslaw makes great leftovers.

Ingredients

1
pound of
Head (3 ) of red cabbage, washed, cored and shredded

1/2
cup of
Mayonnaise

1
tablespoon of
Honey or agave nectar

1
teaspoon of
Celery seed

1
teaspoon of
Celery salt

1/4
teaspoon of
Freshly ground black pepper

2
tablespoons of
Chopped fresh parsley or 1 tablespoon dried, for garnish

Preparation Instructions

Combine the cabbage and onion in a medium serving bowl. In a small bowl, whisk together the mayonnaise, vinegar, honey, mustard, celery seed, celery salt, and pepper. Pour over cabbage and stir with spatula to blend thoroughly. Garnish with parsley. Chill for 2 hours or overnight. Serve chilled.

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Rating: 
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Serves: 
Makes 8 servings
Cuisine: 
AmericanEuropeanNew American
Solution: 
easybudgetmake aheadfasthealthy
Dietary Consideration: 
gluten-freelow carbveganvegetarian
Source: 
Gluten Free