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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Red Cabbage Coleslaw


1 tablespoon Dijon mustard
2 tablespoons cider vinegar
1/2 cup mayonnaise
2 t. sugar
1/2 cup (about a large handful) flat-leaf parsley, chopped
1 clove garlic, minced
Salt and ground black pepper
1/2 large head red cabbage, thinly sliced (I used bag from grocery store)
3 stalks celery, sliced – including leaves!

4 scallions, thinly sliced on a bias (optional)


In a large mixing bowl, whisk together mustard, vinegar, mayonnaise, sugar, parsley and garlic. Season the dressing with salt and black pepper. Add veggies to bowl and toss to coat.

Recipe adapted from Rachel Ray


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