Cole Slaw Recipe

Prepare vegetables

Remove any bruised or tough outer leaves from the cabbages. Cut the cabbage heads in half, then into quarters. Using a sharp knife, core and thinly slice the cabbage to yield about the stated volume (6 cups green, 2 cups red). Alternatively use a mandoline set to a thin setting or the shredding blade of a food processor. Place the sliced cabbage in a large mixing bowl.

Shred carrots and slice onion

Peel and grate the carrot using a box grater or food processor to make about 1 cup. Trim the root ends from the green onions and slice thinly on the bias. Add the carrot and green onions to the bowl with cabbage. Sprinkle the chopped parsley over the vegetables.

Toss the vegetables gently with clean hands or tongs to combine and distribute colors evenly. Set aside while you make the dressing so the flavors can begin to mingle (5–10 minutes).

Whisk dressing

In a medium bowl, combine mayonnaise, sour cream, apple cider vinegar, granulated sugar, Dijon mustard, and celery seed. Whisk until smooth and the sugar dissolves. Taste and adjust acid or sweetness: add up to 1/2 teaspoon more vinegar if you prefer tangier, or up to 1/2 teaspoon more sugar to soften the tang.

Season

Season the dressing with kosher salt and freshly ground black pepper. Whisk again and taste; seasoning should be slightly brighter than you want because it will mellow once mixed with the vegetables.

Combine

Pour the dressing over the prepared cabbage mixture. Using two large spoons or clean hands, toss thoroughly until all vegetables are evenly coated. Scrape down the sides of the bowl and toss again to make sure there are no dry pockets.

Chill and rest

Cover the bowl with plastic wrap or transfer the slaw to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld and the cabbage to soften slightly. For best texture and flavor, chill 1–2 hours. If the slaw releases liquid after chilling, give it a final toss and taste; adjust salt, pepper, or a splash of vinegar if needed before serving.

Serve cold as a side for sandwiches, grilled meats, or as part of a picnic spread. Keeps well refrigerated in a sealed container for 2–3 days; texture will continue to soften over time.