Summer Coleslaw

by Chef Maryam Ghargharechi July 18, 2020 1 min read


Homemade summer coleslaw recipe with the most delicious creamy dressing. The coleslaw is quick and easy to make, it is even is to make in advance. Summer coleslaw is the perfect side dish for cook outs. 


30 mins  6 serving 152 cals 

4 cup green cabbage, finely shredded 2 cup purple cabbage, finely shredded 1 carrots, finely shredded


1/2 cup homemade mayonnaise 2 tbsp white vinegar 1/2 cup fresh celery, chopped 1/2 tbsp Dijon mustard 1 tsp salt 1/2 tsp black pepper


2 tbsp fresh parsley 3 tbsp pumkin seeds, toasted/td>


In a medium bowl, combine the prepared purple cabbage, green cabbage, and carrots, set a side.


In a small pan over medium heat toast pumpkin seeds, string frequently.


To make the dressing in a small bowl combine the homemade mayonnaise, fresh celery, white vinegar, Dijon mustard, salt, and pepper.
Drizzle the dressing over the coleslaw and toss until all of the ingredients are lightly quoted in dressing.  Garnished with fresh parsley and toasted with pumpkin seed.  Serve immediately or cover and refrigerate to marinate for up to several hours.  




Chef Maryam Ghargharechi
Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.

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