Housemade Coleslaw (comish Style) Recipe

Prepare vegetables

Trim outer leaves from the cabbage heads. Cut each cabbage into quarters, remove the core, then thinly slice (shred) so you have about 6 cups green and 2 cups red shredded cabbage. Peel and grate or julienne the carrots to measure 1½ cups. Finely dice ½ cup yellow onion. Place all prepared vegetables into a large mixing bowl.

Optional step to reduce excess moisture and crispness: sprinkle 1 tsp kosher salt over the shredded cabbage, toss, and let sit in a colander for 10 minutes. After resting, press or squeeze out excess liquid and return cabbage to the bowl. This prevents a watery slaw and keeps dressing brighter.

Combine dressing ingredients

In a medium bowl, whisk together 1 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons sugar, 1 tablespoon fresh lemon juice, 1 teaspoon celery salt, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and 1 teaspoon Dijon mustard until smooth and sugar dissolves.

Adjust texture and flavor

If you prefer a thinner, creamier, slightly tangy dressing, whisk in 2 tablespoons buttermilk and ½ teaspoon Worcestershire sauce. Taste and adjust: add up to 1 more tablespoon vinegar or lemon juice for more tang, or up to 1 tablespoon more sugar for sweeter 'Comish' profile. If using optional sweet pickle relish (2 tablespoons), stir it in now for extra sweet-tangy notes.

Dress the slaw

Pour the dressing over the prepared cabbage, carrots, and onion. Using tongs or two large spoons, toss gently but thoroughly until all vegetables are evenly coated. Start with about three-quarters of the dressing, toss, and add more if needed to reach desired creaminess.

Fold in 2 tablespoons chopped parsley and 1 tablespoon sliced chives for freshness. Taste and adjust seasoning with additional salt, pepper, or sugar if needed.

Chill and marry flavors: Cover the bowl and refrigerate the slaw at least 1 hour, preferably 2–4 hours, before serving. Coleslaw will keep well for 2–3 days refrigerated; give a quick toss before serving and thin with a splash of buttermilk or vinegar if it firms up.

Serve cold as a side for sandwiches, barbecue, fried fish, or on a platter. Garnish with an additional pinch of chopped parsley or chives if desired.