Coleslaw

 

1 lb of cabbage (1/2 a cabbage), outer leaves removed

2 medium carrots, peeled and shredded

1/4 cup loosely packed fresh parsley leaves, coarsely chopped

1/2 c mayonnaise

1-2 tablespoons apple cider vinegar or more to taste

1-2 tablespoons Dijon mustard or coarse ground mustard

1 teaspoon celery seeds

1/4 teaspoon fresh ground black pepper or more to taste

salt if needed 

Directions:

1. Shred cabbage and grate carrots into a large bowl or tupperware. Mix remaining ingredients in a separate bowl and add. Eat right away or let sit in the fridge for an hour.