Coleslaw Recipe

Prepare vegetables

Remove outer wilted leaves from cabbages. Cut cabbages into quarters, remove and discard cores. Using a sharp knife or a mandoline, thinly slice cabbages into fine shreds until you have about 6 cups green and 2 cups red cabbage. Peel carrots and grate them coarsely (use box grater or food processor) to yield about 1 1/2 cups. Thinly slice red onion into small half-moons to make 1/4 cup. Roughly chop fresh parsley to make 2 tablespoons.

Combine

Place shredded green cabbage, red cabbage, grated carrots, sliced red onion, and chopped parsley into a large mixing bowl. Toss gently to combine and distribute vegetables evenly.

Mix dressing

In a separate medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, 2 tablespoons sour cream, 1/2 teaspoon celery seed, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until smooth and emulsified. Taste and adjust seasoning: add more vinegar for tang, honey for sweetness, or salt as needed.

Dress the salad

Pour the dressing over the shredded vegetables. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated. Let the coleslaw sit refrigerated for at least 20 minutes to allow flavors to meld and cabbage to soften slightly. Toss again just before serving.

Storage

Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. For best texture, if it becomes too watery, drain excess liquid and refresh with a small extra spoonful of mayonnaise and a pinch of salt, then toss.