Creamy, Pepper-Forward Coleslaw with Cucumbers and Celery
This creamy, peppery coleslaw puts a fresh spin on a classic side dish. Crisp cucumbers and celery add extra crunch and a light, refreshing bite. A smooth, tangy dressing with Dijon mustard and freshly ground black pepper ties everything together, making this slaw a perfect match for grilled dishes, sandwiches, or summer barbecues.
Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| Shredded green cabbage | 4 cups |
| Cucumbers, thinly sliced | 1 cup |
| Celery, thinly sliced | 1 cup |
| Carrots, grated | ½ cup |
| Mayonnaise | ½ cup |
| Apple cider vinegar | 2 tbsp |
| Dijon mustard | 1 tbsp |
| Sugar | 1 tbsp |
| Freshly ground black pepper | 1 tsp |
| Salt | ½ tsp |
| Fresh parsley, chopped | ¼ cup |
Directions
- Prepare the Vegetables: In a large mixing bowl, combine the cabbage, cucumbers, celery, and carrots.
- Whisk the Dressing: In a separate bowl, mix the mayonnaise, apple cider vinegar, Dijon mustard, sugar, black pepper, and salt until well blended.
- Combine: Add the dressing to the vegetables and toss until everything is evenly coated. Fold in the chopped parsley.
- Chill: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop.
- Serve: Stir well before serving and adjust seasoning as needed.