Creamy Slaw Recipe

Shred and combine vegetables

Trim outer leaves from cabbages, remove core, and thinly shred both green and red cabbage. Peel and shred or julienne carrots. Place shredded cabbages, carrots, sliced green onions, and chopped parsley into a very large mixing bowl (or food-safe container for bulk carry out).

For best texture in bulk service, toss the vegetables with 1 teaspoon of kosher salt and let sit uncovered in the refrigerator for 20 minutes, then drain any excess liquid and pat lightly with paper towels. This keeps the slaw crisp and prevents a watery dressing.

Whisk dressing

In a medium bowl, combine mayonnaise, sour cream, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, remaining 0.5 teaspoon kosher salt, black pepper, and lemon zest. Whisk until smooth and fully emulsified. Taste and adjust seasoning — add up to 0.5 teaspoon more salt or 0.5 tablespoon more vinegar if you prefer brighter tang.

If preparing for very large portions, transfer dressing to a larger container and stir or use an immersion blender on low for 10–15 seconds to ensure uniform texture.

Combine slaw and dressing

Pour the dressing over the drained shredded vegetables. Using two large spoons or salad tossers, fold the dressing into the vegetables until everything is evenly coated. For bulk carry out (approximately the quantities listed), aim for a light to medium coating so the slaw remains crisp.

If using optional add-ins (raisins, seeds, or apples), fold them in gently now so they are evenly distributed.

Cover and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to marry. Taste again before service and adjust seasoning as needed (extra salt, pepper, or a splash of vinegar).

For carry out packing: portion into sealed containers leaving about 0.5 inch headspace, label with date, and keep chilled at 40°F (4°C) or below. Use within 3–4 days for best quality.