In a large bowl, combine the thinly sliced green and red cabbage, grated carrot, red bell pepper, and red onion. Toss everything together so that it’s evenly mixed. If you’re adding fresh parsley or sunflower seeds, you can toss those in as well.
Make the creamy mustard dressing:
In a small bowl, whisk together the mayonnaise or Greek yogurt, Dijon mustard, whole grain mustard (if using), apple cider vinegar or lemon juice, honey (if using), and olive oil. Season the dressing with salt and pepper to taste.
Continue whisking until the dressing is smooth and creamy.
Dress the salad:
Pour the creamy mustard dressing over the cabbage salad mixture. Toss well to ensure all the vegetables are evenly coated with the dressing.
Chill and serve:
For the best flavor, let the salad sit in the fridge for 15-30 minutes before serving to allow the flavors to meld.
Garnish with extra parsley or a sprinkle of sunflower seeds for added crunch before serving.
Tips:
You can add other crunchy vegetables like cucumbers, radishes, or celery for more variety.
This salad can be made ahead and stored in the fridge for up to 2 days. Just give it a quick toss before serving.
For a heartier salad, add a protein like grilled chicken, shrimp, or chickpeas.
