Small Tray Of Coleslaw Recipe

Prep the vegetables

Trim outer leaves from the cabbages, core and finely shred the green and red cabbage so you have about 8 cups total when combined. Peel and grate or julienne the carrots to yield about 2 cups. Thinly slice the red onion and chop the parsley.

Place the shredded green cabbage, red cabbage, grated carrots, sliced red onion and chopped parsley into a large mixing bowl. Toss briefly to combine so the vegetables are evenly distributed.

Make the dressing

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt and black pepper until smooth. If the dressing seems too thick for your preference, whisk in 1–2 tablespoons of whole milk or buttermilk to reach a creamier, pourable consistency.

Taste the dressing and adjust seasoning as needed: add more vinegar for brightness, more honey for sweetness, or more salt/pepper to taste.

Pour the dressing over the prepared vegetables. Using tongs or two large spoons, toss gently but thoroughly until all the cabbage and carrots are evenly coated.

Transfer the coleslaw to a small serving tray or shallow serving dish, pressing lightly to create an even layer. Cover tightly with plastic wrap and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld and the cabbage to slightly soften.

Before serving, give the coleslaw a final gentle toss and adjust seasoning if necessary (additional salt, pepper, or a splash of vinegar). Garnish with a little extra chopped parsley if desired.