Pregnancy Friendly Creamy Coleslaw with Herbed Dressing
Total time50 min
Prep time20 min
Cook time0 min
4.9(22)
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Learn more →Ingredients
6 servings
For the slaw
- ½ medium head green cabbage (about 6 cups shredded)
- ¼ medium head red cabbage (about 2 cups shredded)
- 2 medium carrots, peeled and grated
- 3 scallions, thinly sliced (green parts only)
For the dressing
- ½ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- ½ tsp celery seed
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Combine the shredded green cabbage, red cabbage, grated carrots, and sliced scallions in a large mixing bowl and toss to distribute evenly.
- 2
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth and fully combined.
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