- 1 small red onion, thinly sliced
- 3 cups finely chopped green cabbage
- 3 cups finely chopped red cabbage
- 2 large carrots, coarsely grated
- ½ cup chopped fresh parsley
- ½ cup apple cider vinegar
- ¼ cup granulated sugar
- ¼ cup extra virgin olive oil
- 2 tablespoons sweet mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
In a large mixing bowl, combine the sliced onion, shredded green and red cabbage, grated carrots, and chopped parsley. Toss well to combine.
In a separate small bowl, whisk together the apple cider vinegar, granulated sugar, extra virgin olive oil, sweet mustard, salt, and black pepper until well combined and the sugar has dissolved.
Pour the vinegar dressing over the cabbage mixture and toss well to ensure all the vegetables are evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to blend together.
Stir the coleslaw to redistribute the dressing before serving. Taste and adjust the seasoning with additional salt and pepper, if needed.
- Yields: 6-8 servings
- Preparation Time: 20 minutes
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