Coleslaw Recipe

Prep cabbages

Remove any tough outer leaves from the green and red cabbages. Quarter each cabbage, remove cores, then thinly slice or shred until you have about 6 cups total shredded cabbage (4 cups green, 2 cups red). Place shredded cabbage into a large mixing bowl.

Prepare carrots and onion

Peel and grate the carrot on the large holes of a box grater (or use a food processor) to measure about 1 cup. Finely mince the yellow onion to about 1/4 cup. Add both to the bowl with shredded cabbage.

Add parsley

Finely chop fresh parsley and add 2 tablespoons to the vegetable mixture. Toss to combine so vegetables are evenly distributed.

Whisk dressing

In a medium bowl, combine 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon sugar, 1/2 teaspoon celery seed, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon lemon juice, and 2 tablespoons cold water. Whisk vigorously until smooth and slightly runny. Taste and adjust seasoning: add a little more sugar if too tart or an extra tablespoon of water if too thick.

Combine

Pour the dressing over the prepared vegetables. Using two large spoons or salad tongs, toss thoroughly until all shredded cabbage and carrots are evenly coated. Press gently with the back of a spoon to help the dressing penetrate.

Chill and marry flavors

Cover the bowl or transfer to an airtight container and refrigerate for at least 1 hour (preferably 2–4 hours) to let flavors combine and the cabbage soften slightly. If time is short, let rest 20–30 minutes at minimum.

Final seasoning and optional additions

Before serving, taste and adjust seasoning with additional salt, pepper, or vinegar as desired. If using, fold in 2 tablespoons golden raisins and 2 tablespoons toasted sunflower seeds for sweetness and crunch. If the slaw has released a lot of liquid after chilling, drain a little off before serving or fold it back in depending on desired wetness.