Slaw Be Jo Recipe

Prepare Vegetables

Trim core from cabbages. Finely shred green and purple cabbage using a sharp knife, mandoline, or food processor fitted with a shredding disk. Peel and shred carrots or julienne them. Thinly slice the red onion. Place all shredded vegetables and chopped parsley into a large mixing bowl.

If you prefer a slightly softer slaw, sprinkle 1/2 teaspoon salt over the shredded cabbage, toss, and let sit 10 minutes, then squeeze out excess liquid with your hands or a clean towel. Return cabbage to the bowl.

In a medium bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, Dijon mustard, and honey until smooth and slightly thinned.

Add celery seed, granulated sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper to the dressing. Taste and adjust: add additional honey for sweetness, vinegar or 1/2 tablespoon lemon juice for brightness, or a pinch more salt if needed.

If you want a thinner dressing, whisk in up to 1 tablespoon more buttermilk (or water) until you reach desired consistency.

Pour the dressing over the prepared vegetables. Using two large spoons or salad tongs, toss thoroughly to coat every shred. Taste and adjust seasoning — add the optional 1/2 tablespoon lemon juice or more vinegar if it needs brightness; add more salt and pepper to taste.

Fold in the optional sliced green apple if using. For crunch and a nutty note, sprinkle in toasted sunflower seeds or chopped toasted pecans and gently toss.

Cover and refrigerate at least 30 minutes before serving to allow flavors to meld. The slaw can be made up to 24 hours ahead; give it a final toss before serving and add any extra crunchy toppings right before plating.