Cole Slaw Recipe

Prepare cabbage and vegetables

Trim outer leaves from cabbages. Remove core and finely shred the green and red cabbage using a sharp knife or mandoline. Place shredded cabbage in a large bowl. Peel and coarsely grate the carrot and add to the bowl. Thinly slice the red onion and add with chopped parsley. Toss vegetables together to combine.

Optional step to tenderize: sprinkle 1/2 teaspoon of the salt over the shredded vegetables, toss, and let sit 10 minutes. After resting, squeeze out any excess liquid with clean hands or a kitchen towel and return vegetables to the bowl.

Make dressing

In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, remaining 1/2 teaspoon salt (if you used the optional salting above subtract that amount), and freshly ground black pepper until smooth. Whisk in the milk one tablespoon at a time until the dressing reaches a pourable but creamy consistency.

Taste and adjust: if too tangy add up to 1 teaspoon more sugar; if too thick add up to 1 tablespoon more milk; adjust salt and pepper to taste.

Combine: Pour the dressing over the prepared slaw. Using two forks or salad tongs, toss thoroughly so dressing coats all vegetables. Let the slaw sit at room temperature for 10–15 minutes or refrigerate 30 minutes to allow flavors to meld. Toss again before serving.

Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before serving; if the mixture dries, thin with a teaspoon or two of milk or vinegar.