Nothing says summer like coleslaw. This is a blank slate for seasonal raw vegetables and fresh herbs, so add in what you please. But the key to this recipe is the sweet, acidic kick from the apple cider vinegar and pungent bite from stone ground mustard. You can adjust the creaminess based on your love or lack thereof of mayonnaise (and if you really dislike it, just make a vinaigrette). 


  • 1/2 head Napa or green cabbage

  • 1 handful flat-leaf parsley

  • 1 tbsp mayonnaise

  • 2 tsp stone ground or whole grain mustard

  • 2 tbsp apple cider vinegar

  • 1 tsp raw honey

  • Pinch of flaky sea salt

  • (if you want to omit the mayonnaise, substitute with 2 tbsp olive oil, 1 clove grated garlic)



Mix the mayonnaise, mustard, honey and apple cider vinegar in a small bowl, add a pinch of flaky sea salt.

Finely chop the cabbage and place into a large bowl. Then roughly chop the parsley and add to the cabbage. Pour the dressing over the cabbage toss by hand. Allow to rest for 10-15 mins before serving.