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  • 1/4-1/2 medium cabbage, outer leaves removed if needed
  • 1-2 medium carrots, peeled and shredded
  • 1/4 cup loosely packed fresh parsley leaves, coarsely chopped
  • 1/2 cup  mayonnaise
  • 1 tablespoon apple cider vinegar or more to taste
  • 1 tablespoon Dijon mustard or coarse ground mustard
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon fine sea salt or more to taste
  • 1/8 teaspoon fresh ground black pepper or more to taste
  • Other veggies as desired, e.g. green onion, capsicum, finely sliced


  1. Cut out the hard core of the cabbage and cut cabbage into quarters. Finely shred cabbage. Place the shredded cabbage in a large bowl (you should have 3 to 4 cups).
  2. Add the shredded carrot, parsley, and other veggies of your choice to the cabbage and toss to mix.
  3. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well.
  4. If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
  5. If there is any leftover dressing, it can be used as a spread for sandwiches, dip for vegetables, served alongside the coleslaw or with grilled or roasted vegetables, chicken or meats.

See original recipe at for more detailed notes, nutritional information and more!


View more recipes featuring seasonal ingredients from the Green Connect farm here.