Creamy Peppery Coleslaw with Cucumbers and Celery – Page 2

Instructions

Step 1 – Prep the Vegetables
In a large bowl, combine shredded cabbage, chopped cucumber, celery (with leaves), cilantro, and parsley.

Step 2 – Make the Dressing
In a small bowl, whisk together mayonnaise, white vinegar, black pepper, salt, and onion powder until smooth.

Step 3 – Combine and Chill
Pour dressing over vegetables and toss until evenly coated. Cover and refrigerate for at least 1 hour for best flavor.

Serve:
Stir before serving and adjust seasoning if needed. Serve chilled.

Expert Tips

Shred cabbage thinly for best texture.

Don’t skip the chill time – it brings out the flavor.

Adjust the pepper to your liking – it’s the star here!

Pat cucumber dry to avoid watery slaw.

Store up to 3 days in the fridge; best eaten within 2.

Variations

Spicy Kick: Add diced jalapeños or cayenne.

Extra Crunch: Mix in carrots or radishes.

Herb Swap: Use dill or extra parsley if you dislike cilantro.

Lighter Version: Use half mayo and half Greek yogurt.

Different Vinegar: Apple cider vinegar adds subtle sweetness.

FAQs

Can I make it ahead of time?
Yes! It’s actually better the next day after the flavors meld.

What to serve it with?
BBQ meats, pulled pork, grilled chicken, fish & chips, or hearty sandwiches.

Can I use other vinegar?
Absolutely. Apple cider or rice vinegar works well.

Don’t like cilantro?
Leave it out or sub with parsley or dill — still delicious!

How to avoid watery slaw?
Dry the cucumber and drain excess liquid after chilling if needed.