A refreshing and creamy coleslaw with a tangy kick, perfect for any gathering or as a side dish.
Shred the green cabbage finely and place it in a large mixing bowl.
Use a sharp knife or a mandoline slicer for even and thin shreds.
Grate the fresh carrots and add them to the bowl with the cabbage.
Grating the carrots finely ensures they mix well with the cabbage.
Slice the red onion thinly and add it to the vegetable mixture.
Soak the sliced onion in cold water for a few minutes to reduce its sharpness.
In a separate bowl, whisk together the creamy mayonnaise, apple cider vinegar, fresh lemon juice, granulated sugar, fine salt, and ground black pepper to create the dressing.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the vegetable mixture and toss everything together until well coated.
Ensure all the vegetables are evenly coated with the dressing for the best flavor.
Cover the bowl and refrigerate the coleslaw for at least 2 hours before serving.
Refrigerating allows the flavors to meld together, enhancing the taste.
Serve the coleslaw chilled as a side dish or topping, and enjoy!
Garnish with a sprinkle of chopped parsley for a fresh touch.
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