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Classic Homemade Coleslaw Recipe: Creamy Dressing & Crunchy Veggie Slaw

This homemade coleslaw recipe delivers the perfect balance of creamy dressing and crunchy vegetables, making it an ideal side dish for any occasion. The creamy dressing uses simple pantry staples, while the vegetable combination provides that signature crunch that makes coleslaw so satisfying.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 large carrot, shredded
  • ½ red onion, thinly sliced
  • ½ cup fresh parsley, chopped
  • ¾ cup halal-certified mayonnaise
  • ¼ cup apple cider vinegar
  • 2 tablespoons pure cane sugar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon celery seed
  • ¼ teaspoon black pepper
  • Salt to taste

Method
 

Instructions
  1. Prepare the vegetables by shredding both green and red cabbage using a sharp knife or mandoline slicer. Place them in a large mixing bowl. Shred the carrot and thinly slice the red onion, then add them to the cabbage along with the chopped parsley.
  2. Make the creamy dressing by whisking together the halal mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, black pepper, and salt until smooth and well combined in a separate bowl.
  3. Pour the dressing over the vegetable mixture and toss thoroughly to coat everything evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

Notes

Coleslaw tastes even better the next day as the vegetables soften slightly and absorb more dressing flavor. This makes it perfect for meal prep or party planning.