Cole Slaw Recipe

Shred and combine

Trim outer leaves from cabbages. Cut into quarters, remove core, then finely shred using a sharp knife, mandoline, or food processor. Place green cabbage, red cabbage, grated carrot, and very thinly sliced red onion in a large mixing bowl. Toss to combine.

If you prefer a crisper slaw, transfer shredded cabbage to a colander, sprinkle with 1/2 teaspoon kosher salt, toss, and let drain over the sink for 15–20 minutes. Pat lightly with paper towels before returning to the bowl.

In a medium bowl or jar, combine apple cider vinegar, granulated sugar, Dijon mustard, celery seed (if using), the remaining 1 teaspoon kosher salt, and freshly ground black pepper. Whisk until the sugar and salt dissolve.

Slowly whisk in the neutral oil in a steady stream to emulsify the dressing. Taste and adjust seasoning: add the optional lemon juice if you want extra brightness, or more sugar if you prefer sweeter slaw.

Pour about three-quarters of the dressing over the cabbage mixture and toss thoroughly to coat. Reserve the remaining dressing to add later if needed (this allows you to control how wet the slaw becomes).

Stir in chopped parsley and sliced scallions. Taste and add more salt, pepper, or reserved dressing to reach your preferred balance (more vinegar for tang, more oil or sugar to mellow).

For best flavor, cover and refrigerate the slaw at least 1 hour before serving to let the flavors meld. The slaw will keep in an airtight container in the refrigerator for 3–4 days; stir before serving and add any reserved dressing if it looks dry.