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:

1. Place the shredded cabbage, cucumbers, celery, and carrots in a large mixing bowl.
2. 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.
3. Pour the dressing over the vegetables and gently toss until everything is evenly coated.
4. Fold in the fresh parsley to brighten the flavors.
5. Cover the bowl and chill the coleslaw for at least an hour so the dressing can settle in and the flavors come together.
6. Give it a good stir before serving, and adjust the seasoning to taste if you’d like a bit more salt or pepper.