Cole Slaw Pint Recipe

Prepare vegetables

Remove outer leaves of cabbages. Quarter the green cabbage and remove core; thinly slice (about 1/8-inch) to yield approximately 4 cups packed. Thinly slice red cabbage to yield about 1 cup. Peel and shred the carrot (use a box grater or food processor) to make 1 cup. Thinly slice the red onion into very fine half-moons, measuring about 1/4 cup.

Combine the sliced green cabbage, red cabbage, shredded carrot, and sliced red onion in a large mixing bowl. Toss lightly to distribute evenly.

Make dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth and slightly glossy. Taste and adjust seasoning — add a pinch more sugar if too tangy or up to 1/4 teaspoon more salt if needed.

If you prefer a thinner dressing, whisk in the 1/2 tablespoon lemon juice (from Finish ingredients) now; otherwise reserve lemon juice to brighten finished slaw if desired.

Pour the dressing over the bowl of vegetables. Using tongs or two large spoons, toss thoroughly until the vegetables are evenly coated. Toss gently but thoroughly for about 1 minute so dressing saturates cabbage and carrot.

Taste and adjust: add more salt, pepper, or a splash (up to 1/2 tablespoon) of apple cider vinegar or lemon juice if it needs more brightness. Stir in chopped fresh parsley if using.

Cover the bowl and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld and cabbage soften slightly. Before serving, give a final toss and adjust seasoning once more.

Transfer to a clean pint jar or container (about 16 fl oz capacity). This recipe yields roughly one pint of finished coleslaw packed in a jar.