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Ingredients
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BRUNCH
DRESSING
Method
BRUNCH
Prepare vegetables
Rinse and pat dry the cabbage. Remove the core from the apples, then shred the cabbage and apples into thin strands. Transfer to a large mixing bowl.
Whisk dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, salt, and black pepper until smooth. Add lemon juice and whisk to combine.
Combine
Pour the dressing over the shredded cabbage and apples. Toss thoroughly to coat all pieces evenly.
Finish and chill
Stir in chopped parsley. Refrigerate for 20–30 minutes to let flavors meld. Before serving, give a final toss and adjust seasoning with a pinch more salt or pepper if needed.