Salad: United States – Wyoming (Rocky Mountain United States) – Rocky Mountain Coleslaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 45 min

Total 1 hr

Ingredients

- 1/2 medium green cabbage, about 1 lb (450 g), shredded
- 2 medium carrots, about 6 oz (170 g), peeled and shredded
- 1 small tart apple (optional), about 6 oz (170 g), cored and julienned
- 3 green onions, thinly sliced (white and light green parts)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (1.5 g) celery seed
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1–2 tbsp (15–30 ml) whole milk or buttermilk (optional; to thin dressing if desired)

Instructions

Short Description:
A crisp, tangy coleslaw featuring shredded cabbage and carrots dressed in a creamy apple-cider vinaigrette with a touch of honey and celery seed for balance.

Regional Notes:
This Wyoming/Rocky Mountain variation emphasizes a bright apple cider vinegar tang rather than heavy sweetness, reflecting local apple-growing influence and regional preference for slightly more acidic, refreshing sides. It uses simple, crisp ingredients (cabbage and carrots) typical of mountain-area summer meals.

1. Prepare vegetables: shred the cabbage thinly, grate or shred the carrots, slice the green onions, chop the parsley, and (if using) julienne the apple. Place cabbage, carrots, green onions, parsley, and apple in a large mixing bowl.
2. Make the dressing: in a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, kosher salt, and black pepper until smooth. If the dressing is very thick, whisk in 1–2 tbsp (15–30 ml) milk or buttermilk to reach desired consistency.
3. Combine: pour the dressing over the shredded vegetables and toss thoroughly until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or a splash more apple cider vinegar if you prefer more tang.
4. Chill: cover the bowl and refrigerate for at least 30 minutes (preferably 1–2 hours) to let the flavors meld and for the cabbage to soften slightly.
5. Serve: give the coleslaw a final toss, adjust seasoning if needed, and serve chilled as a salad or side. Leftovers keep well refrigerated in an airtight container for 2–3 days.