Best 4 Cabbage Parsley Coleslaw Recipes

**Cabbage Parsley Coleslaw: A Refreshing and Versatile Side Dish**

Cabbage parsley coleslaw is a refreshing and versatile side dish that is perfect for any occasion. Made with shredded cabbage, parsley, and a tangy dressing, this coleslaw is light and flavorful, and it can be easily customized to suit your taste. Whether you like it sweet, savory, or somewhere in between, there's a recipe in this article that's sure to please. From classic coleslaw to variations with bacon, pineapple, and even avocado, you'll find a recipe that will be the perfect complement to your next meal. So grab a head of cabbage and some parsley, and let's get started!

Here are our top 4 tried and tested recipes!

GREEN PARSLEY SLAW

Green Parsley Slaw image

Provided by Sandra Lee

Categories side-dish

Time 5m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
2 tablespoons sour cream
1 teaspoon white vinegar
1/4 teaspoon salt
2 teaspoons sugar
1 (10-ounce) bag finely shredded cabbage
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped scallion

Steps:

In a large bowl, combine mayonnaise, sour cream, vinegar, salt and sugar. Add cabbage, parsley and scallions and toss to combine.
Serve immediately. Slaw can be refrigerated for up to 1 day.

CIDER VINEGAR COLESLAW

Cider Vinegar Coleslaw image

Creamy coleslaw isn't for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that's flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup apple cider vinegar
2 tablespoons superfine sugar
1 teaspoon celery salt
3 tablespoons vegetable oil
8 cups shredded green cabbage (about 1/2 head)
1 cup shredded carrots
Kosher salt and freshly ground pepper
1 cup chopped fresh parsley
2 scallions, thinly sliced

Steps:

Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.

VINAIGRETTE COLESLAW

Vinaigrette Coleslaw image

"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups shredded cabbage
2 tablespoons chopped sweet red pepper
1 tablespoon minced fresh parsley
1 tablespoon chopped green onion
3 tablespoons cider vinegar
1 tablespoon water
1-1/2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon olive oil
1/4 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1/8 teaspoon garlic salt

Steps:

In a small bowl, combine the cabbage, red pepper, parsley and onion. In another bowl, combine the remaining ingredients; pour over cabbage mixture and toss to coat. Cover and refrigerate until chilled. Toss before serving. Serve with a slotted spoon.

Nutrition Facts :

CABBAGE AND PARSLEY SLAW WITH CAPERS

Cabbage and Parsley Slaw with Capers image

This is an easy salad is a perfect way to utilize bright parsley as an ingredient instead of as a garnish. We recommend using flat-leaf (or Italian) parsley for a more intense flavor.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 head green cabbage (about 1 pound), shredded
3 tablespoons capers, rinsed, drained, and coarsely chopped
1 cup packed fresh parsley leaves, chopped

Steps:

In a bowl, whisk together red-wine vinegar and extra-virgin olive oil; season with coarse salt and ground pepper. Add green cabbage, capers, and parsley leaves; toss to combine. Season with salt and pepper.

Tips:

For a creamier coleslaw, use mayonnaise instead of Greek yogurt.
To make a tangier coleslaw, add a tablespoon of vinegar or lemon juice.
For a sweeter coleslaw, add a tablespoon of sugar or honey.
To make a spicier coleslaw, add a pinch of cayenne pepper or red pepper flakes.
For a healthier coleslaw, use a low-fat mayonnaise or Greek yogurt and reduce the amount of sugar or honey.
For a vegan coleslaw, omit the mayonnaise or Greek yogurt and use a plant-based milk instead.
To make a gluten-free coleslaw, use a gluten-free bread or cracker crumb.

Conclusion:

Cabbage parsley coleslaw is a refreshing and versatile side dish that can be enjoyed all year round. It is a great way to use up leftover cabbage and parsley, and it is also a healthy and delicious option for potlucks, picnics, and barbecues. With so many variations to choose from, there is sure to be a cabbage parsley coleslaw recipe that everyone will enjoy.

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