- Shred the Cabbage: Cut the cabbage into quarters, remove the core, and finely shred it using a sharp knife, mandoline, or food processor.
- Grate the Carrot: Peel the carrot and grate it using a box grater or food processor.
- Slice the Onion: If using, finely slice the red onion.
- Chop the Parsley: If using, chop the fresh parsley.
2. Make the Dressing
- Combine Ingredients: In a medium bowl, whisk together the Greek yogurt or avocado oil mayonnaise, apple cider vinegar, honey or maple syrup (if using), Dijon mustard, and celery seed (if using).
- Season: Add salt and pepper to taste. Adjust the seasoning as needed.
3. Mix the Coleslaw
- Combine Vegetables and Dressing: In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion. Pour the dressing over the vegetables.
- Toss to Coat: Use a pair of tongs or a large spoon to toss the vegetables with the dressing until everything is evenly coated.
4. Chill and Serve
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the cabbage to soften slightly.
- Serve: Give the coleslaw a good stir before serving. Garnish with chopped parsley if desired.
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