Ingredients
Scale
- 3 cups shredded carrots (about 4–5 medium carrots)
- 2 cups shredded green cabbage
- 2 large apples, cored and julienned (Granny Smith or Honeycrisp work well)
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Vegetables:
- Shred the carrots and cabbage using a food processor or box grater.
- Julienne the apples, and thinly slice the red onion.
- Chop the fresh parsley.
- Make the Dressing:
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, and lemon juice until smooth.
- Season with salt and pepper to taste.
- Combine Ingredients:
- In a large bowl, combine the shredded carrots, cabbage, julienned apples, sliced red onion, and chopped parsley.
- Toss the Salad:
- Pour the dressing over the vegetable mixture.
- Toss everything together until well coated.
- Chill and Serve:
- Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld.
- Serve chilled as a side dish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
