Cole Slaw Recipe

Prepare cabbages

Remove any tough outer leaves from the green and red cabbages. Cut each cabbage in half through the core, then slice out the core wedge. Using a sharp knife or a mandoline, thinly slice the cabbage into shreds about 1/8 to 1/4 inch wide. You should end up with approximately 6 to 7 cups shredded combined.

Shred carrots and onion

Peel the carrots and either grate them on the large holes of a box grater or shred them on a mandoline. Julienne or thinly slice the red onion. Place the carrots and onion in a large mixing bowl with the shredded cabbage.

Add parsley

Chop the fresh parsley finely and add to the bowl with the shredded vegetables. Toss lightly to combine so dressing will coat evenly.

Combine dressing ingredients

In a medium bowl or jar, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper until smooth. If you prefer a looser dressing, whisk in the milk, one tablespoon at a time, until you reach the desired consistency.

Taste and adjust

Taste the dressing and adjust seasoning as needed: add more vinegar for brightness, honey for sweetness, or salt and pepper to taste.

Pour the dressing over the shredded vegetables. Using two large spoons or tongs, toss thoroughly until all vegetables are evenly coated. Taste and adjust seasoning again if necessary.

For best texture, refrigerate the slaw for at least 30 minutes to allow flavors to meld and the cabbage to soften slightly. Before serving, give it one more toss. Serve chilled or at cool room temperature.

Storage: Keep in an airtight container in the refrigerator for up to 3 days. If the slaw becomes watery, drain a little liquid before serving and toss again.