CLASSIC COLESLAW
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
- Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
- Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.
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Who they
[email protected]I made this coleslaw for a potluck last week and it was a hit! Everyone loved it. I especially liked the addition of the celery seeds, which gave it a nice crunch. I will definitely be making this again.
Bella Glazier
[email protected]Easy peasy lemon squeezy!
stelina pap
[email protected]This coleslaw recipe is a classic for a reason. It's simple, refreshing, and goes with just about anything. I love that it uses both green and red cabbage, which gives it a beautiful color. The dressing is the perfect balance of sweet and tangy, and