Creamy Coleslaw

Ingredients

• 6 cups Shredded Cabbage
• 1 cup Shredded Carrots
• 1/2 cup Mayonnaise (gluten-free)
• 2 tablespoons Apple Cider Vinegar
• 2 tablespoons Granulated Sugar
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Celery Seeds
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 tablespoon Lemon Juice
• 2 tablespoons Chopped Fresh Parsley
• 1/4 cup Chopped Red Onion

Instructions

1. 1

   In a large bowl, combine the shredded cabbage and carrots.

2. 2

   In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, pepper, and lemon juice.

3. 3

   Add the chopped red onion and parsley to the dressing.

4. 4

   Pour the dressing over the cabbage and carrot mixture.

5. 5

   Toss gently until the coleslaw is evenly coated with the dressing.

6. 6

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for 2-3 hours.

7. 7

   Before serving, toss again to redistribute the dressing. Adjust seasoning to taste.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.