Ingredients:

  • 1 small head green cabbage, thinly sliced (about 4 cups) (Approx. 300g)
  • 2 medium carrots, peeled and shredded (about 1 cup) (Approx. 150g)
  • 1/2 red onion, thinly sliced (about 1/2 cup) (Approx. 75g)
  • 1/2 cup fresh parsley, chopped (Approx. 15g)
  • 1/4 cup fresh cilantro, chopped (Approx. 8g)
  • 1/4 cup mayonnaise (US/Imperial = 60 ml, Metric = 57g)
  • 2 tablespoons apple cider vinegar (US/Imperial = 30 ml, Metric = 30g)
  • 1 tablespoon Dijon mustard (US/Imperial = 15 ml, Metric = 15g)
  • 2 tablespoons honey (US/Imperial = 30 ml, Metric = 42g)
  • 1/2 teaspoon celery seed (US/Imperial = 2.5 ml, Metric = 1g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Thinly slice the cabbage, shred the carrots, and thinly slice the red onion. Chop the parsley and cilantro.
  2. In a large bowl, combine the sliced cabbage, shredded carrots, red onion, parsley, and cilantro.
  3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until smooth.
  4. Pour the dressing over the slaw and toss to combine well.
  5. Cover the bowl and refrigerate for at least 30 minutes (or longer) to allow the flavors to meld. Toss again before serving.