Creamy Peppery Coleslaw with Cucumbers and Celery
There’s something so comforting about a cool, crunchy coleslaw, especially on warm afternoons when you want a side dish that feels light but still has plenty of personality. This version brings together crisp cabbage, tender cucumbers, and clean, bright celery—all wrapped in a creamy dressing with just the right peppery kick. It’s lovely alongside grilled chicken, tucked into a pulled-pork sandwich, or served at a casual weekend cookout.
Ingredients:
- 4 cups shredded green cabbage
- 1 cup thinly sliced cucumbers
- 1 cup thinly sliced celery
- 1/2 cup grated carrots
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- 1/4 cup chopped fresh parsley
Instructions:
- Place the shredded cabbage, cucumbers, celery, and carrots in a large mixing bowl.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, black pepper, and salt until the dressing is smooth and creamy.
- Pour the dressing over the vegetables and gently toss until everything is evenly coated.
- Fold in the fresh parsley to brighten the flavors.
- Cover the bowl and chill the coleslaw for at least an hour so the dressing can settle in and the flavors come together.
- Give it a good stir before serving, and adjust the seasoning to taste if you’d like a bit more salt or pepper.
