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 head (3 pounds) of red cabbage, washed, cored and shredded
• 1/2 cup chopped onion
• 1/2 cup mayonnaise
• 3 tablespoons cider vinegar
• 1 tablespoon honey or agave nectar
• 2 teaspoons Dijon mustard
• 1 teaspoon celery seed
• 1 teaspoon celery salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley or 1 tablespoon dried, for garnish

Preparation

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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Source: Gluten Free