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Muffaletta Reuben Sandwich

Coleslaw


Directions

Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl. Add the shredded carrot and parsley to the cabbage and toss to mix. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well. If the coleslaw seems dry, add a little more of the dressing.

Ingredients

    1 medium cabbage (about 2 pounds), outer leaves removed
   3 medium carrots, peeled and shredded
   1/2 cup loosely packed fresh parsley leaves, coarsely chopped
   1 cup mayonnaise
   2 tablespoons apple cider vinegar or more to taste
   2 tablespoons Dijon mustard or coarse ground mustard
   1 teaspoon celery seeds
   1/2 teaspoon kosher salt or more to taste
   1/4 teaspoon fresh ground black pepper or more to taste