Chinese cabbage coleslaw


  • 1 Chinese cabbage – shredded
  • 1 cup shredded carrots
  • 1 1/2 cup mayonnaise
  • 3 tablespoons lemon juice
  • 1/4 cup milk
  • 1 tablespoons honey
  • 1 tablespoon chopped parsley
  • 2 chopped green onions


Simply whisk mayonnaise, milk, vinegar, and sugar together. I also like to add chopped parsley and onions for an extra flavor kick. Add carrots to coleslaw mix. Pour the dressing over the cabbage and carrot mixture. Toss it well, so the veggies are fully covered. Pop the coleslaw into the fridge to chill for a bit (about an hour) because slaw tastes much better when the cabbage has time to marinate in the dressing. Just don’t leave it in there too long if you want to retain the fresh crunch.