- Chop Chop Chop! You are going to want to quarter your cabbage directly through the core – Once done, cut out the core. Cut each quarter crosswise in half and finely shred so you get evenly shredded cabbage strips. Once you’ve done this, place all the cabbage into a large mixing bowl.
- Add the carrots you shredded earlier and chopped parsley & pickles to the cabbage and toss to combine.
- In jug, mix the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste and if too acidic, season to your taste!
- Empty your mayonnaise mixture into your cabbage mix and use your clean hands to combine into a wonderful tasting coleslaw!
We normally like to make this coleslaw a couple of hours before we are going to utilize it in say, our Pulled pork burgers, for example. This can even be made at the beginning of the week and portioned out for your lunches!
Some people like to add red cabbage to their coleslaw but we do not like the earthy taste they deliver when it comes to slaw. We much prefer the tanginess that dill pickles offer and would recommend using these instead of the red cabbage!