Cole Slaw Recipe

Prepare cabbages

Remove any wilted outer leaves from the cabbages. Quarter the green cabbage, remove the core, and thinly slice to yield about 6 cups shredded; thinly slice the red cabbage to yield about 1 cup.

Shred carrots and onion

Peel and grate the carrot (use large holes) to make about 1 cup. Trim and thinly slice the red onion into fine half-moons (about 1/4 cup).

In a large bowl combine the shredded green cabbage, red cabbage, grated carrot, sliced red onion, and chopped parsley. Toss gently to combine and set aside while you make the dressing so the cabbage slightly softens (5–10 minutes).

Mix dressing ingredients

In a medium bowl whisk together the mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, kosher salt, and black pepper until smooth.

Adjust consistency

Add 1–2 tablespoons whole milk or buttermilk and whisk to loosen the dressing to desired creaminess. Start with 1 tablespoon and add the second if you prefer a thinner dressing.

Combine and chill

Pour the dressing over the prepared slaw. Using tongs or two large forks, fold the dressing into the vegetables until evenly coated. Taste and adjust seasoning with a pinch more salt, sugar, or vinegar if needed. Cover and refrigerate at least 30 minutes (preferred 1–2 hours) to let flavors meld. Toss again before serving.