Creamy Black Pepper Coleslaw: Cutting the cabbage coarsely gives the dish a different look from shredded-cabbage slaws. A full teaspoon of black pepper lends pleasant warm heat without overpowering. Make the dish up to one day ahead if you like—the veggies will stay crisp and the flavors will meld as the slaw chills.
Ingredients for Creamy Black Pepper Coleslaw
- 1/4 cup canola mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon water
- 2 teaspoons grainy mustard
- 1 teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- 1/4 teaspoon kosher salt
- 3 cups chopped green cabbage
- 1 cup matchstick-cut carrot
- 1/2 cup fresh flat-leaf parsley leaves
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