Joe's Cole Slaw Recipe

Prepare vegetables

Remove outer leaves from cabbages. Cut heads into quarters and remove cores. Using a sharp chef's knife or mandoline, finely shred green cabbage until you have about 6 cups packed. Shred red cabbage to yield about 1 cup. Peel and grate carrots to make 1 cup. Finely mince 1/4 cup yellow onion and chop 2 tablespoons fresh parsley.

Transfer shredded green cabbage, red cabbage, grated carrots, minced onion, and chopped parsley to a large mixing bowl. Toss briefly to combine.

Make dressing

In a separate medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons white vinegar, 1 tablespoon apple cider vinegar, 2 tablespoons granulated sugar, 1 teaspoon Dijon mustard, 1 teaspoon celery seed, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until smooth. Whisk in 2 tablespoons whole milk or buttermilk to loosen the dressing to a pourable consistency. Taste and adjust: add up to 1 tablespoon more sugar if you prefer sweeter slaw, or up to 1 tablespoon more vinegar if you prefer tangier.

Pour the dressing over the prepared slaw vegetables. Using two large spoons or clean hands, toss thoroughly until all vegetables are evenly coated.

Cover the bowl and refrigerate the slaw for at least 1 hour to allow flavors to meld and to slightly soften the cabbage. For best texture and flavor, refrigerate 3–4 hours or overnight, tossing once before serving.

Before serving, taste and adjust seasoning with additional salt and pepper if needed. If the slaw seems dry after chilling, stir in 1–2 tablespoons more milk or mayonnaise until desired creaminess is reached.