Chef Ashley's Creamy Herb Coleslaw
Chef Ashley’s coleslaw, scaled down from the commercial kitchen into a practical family-sized batch. A creamy, herb-flecked dressing with a touch of maple and Dijon coats the cabbage without weighing it down — especially useful for bi-weekly members receiving cabbage this week.
Yield: Approximately 6–8 side servings
CSA crops used: Cabbage (or Napa cabbage), Parsley, Dill
Ingredients
Section titled “Ingredients”- 1 small Napa cabbage or approximately 8 cups finely shredded cabbage
- 3/4 cup plant-based mayonnaise or regular mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon celery salt
- 1/8 teaspoon freshly ground black pepper, or to taste
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh dill
- 2 tablespoons fresh thyme leaves
Instructions
Section titled “Instructions”- Thinly slice or shred the cabbage and place it in a large bowl.
- Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery salt, and black pepper.
- Stir the parsley, dill, and thyme into the dressing.
- Add the dressing gradually to the cabbage and toss until evenly coated. Members may not need all of the dressing, depending on cabbage size.
- Refrigerate for 15–30 minutes before serving so the flavours can blend.
- Taste and adjust salt, pepper, vinegar, or maple syrup as needed.
- For the crispest slaw, dress it shortly before serving.
- Leftover dressed slaw can be refrigerated for up to approximately three days.
- Extra dressing can be refrigerated separately in a sealed container.
- This works with Napa cabbage or standard green cabbage.
- It pairs well with burgers, grilled meals, sandwiches, roasted vegetables, or zucchini fritters.