Cole Slaw Quart Recipe

Prepare vegetables

Trim outer leaves from cabbages. Quarter the green cabbage, remove core, and thinly slice or shred to yield about 6 cups packed. Repeat with red cabbage to yield about 2 cups. Peel and shred carrots to yield 1½ cups. Place all shredded vegetables in a large mixing bowl. Add sliced green onions if using.

Optional - crisp the vegetables: If you prefer a crisper slaw, toss the shredded vegetables with 1 teaspoon kosher salt and let sit 10 minutes, then gently rinse and spin or pat dry. Proceed once mostly dry.

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, 1 teaspoon Dijon mustard, 1 teaspoon celery seed, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and 2 tablespoons whole milk (or buttermilk). Whisk until smooth and slightly glossy. Taste and adjust: add up to 1 tablespoon more sugar for sweetness, or up to 1 tablespoon more vinegar for tang.

Combine

Pour the dressing over the shredded vegetables. Using tongs or two large spoons, toss gently but thoroughly until vegetables are evenly coated. Make sure dressing reaches base of bowl and that cabbage and carrots are well incorporated.

Rest to marry flavors: Cover the bowl and refrigerate at least 1 hour, preferably 2–4 hours. This allows the dressing to soften the cabbage and the flavors to meld. Stir once before serving and adjust seasoning (salt, pepper, sugar, or vinegar) to taste.