Begin by grating the carrots. You can use the grater on your box grater or even a food processor to save time. Carrots add that nice crunch while providing a gentle sweetness to balance the dish. Then shred the cabbage finely. I find that using almost a whole head of cabbage ensures enough volume so everyone can have a hearty serving. Combine the carrots and cabbage in a large mixing bowl.

In a separate medium bowl, mix together the mayonnaise and sour cream. This combination gives the coleslaw a creamy texture that’s not overwhelmingly rich. Then add the sugar, Dijon mustard, apple cider vinegar, dry mustard, and celery salt. I like to taste the dressing at this point and adjust the sweetness and tanginess based on my preference. Don’t hesitate to play around with the ingredients to find your perfect mix.

Once the dressing is ready, pour it over the cabbage and carrots mixture. This step is a game-changer. Toss everything together until the vegetables are well coated. I use two large spoons to gently toss, but feel free to dig in with your hands if you prefer to get a bit messy!

Add salt and freshly cracked black pepper to your liking. I believe good seasoning can elevate a dish, and this one is no exception. You might find that a little extra salt helps all the flavors bloom.

Finally, incorporate the chopped fresh parsley. This adds not only a vibrant pop of color but also freshness that complements the creamy nature of the slaw perfectly. Give the mixture another gentle toss.

To really bring all the flavors together, let your coleslaw chill in the refrigerator for at least an hour before serving. If you can let it sit overnight, even better! The flavors meld together beautifully during this time.

When you’re ready to serve, just give it a quick stir and dish it out. I always love seeing the faces of my family and friends light up when they take their first bite. It’s a simple dish, but it never fails to impress.