Cole Slaw Recipe

Make the dressing

In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 1/2 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 and sugar is dissolved.

Whisk in 2 tablespoons whole milk or buttermilk, one tablespoon at a time, until the dressing reaches a pourable but still creamy consistency. Taste and adjust seasoning: add up to 1 tablespoon more vinegar for brightness or up to 1 teaspoon more sugar for sweetness.

Prepare vegetables

Thinly shred the green and red cabbage (total about 8 cups combined). Grate or julienne 1 cup carrots, thinly slice 1/4 cup red onion, and chop 2 tablespoons fresh parsley. If using optional celery or apple, prepare them now and keep separate.

Place shredded cabbage, carrots, onion and parsley in a large mixing bowl. If you prefer a softer slaw, sprinkle 1/2 teaspoon salt over the cabbage, toss, let sit 10 minutes, then drain any liquid and pat slightly dry before continuing. (If you salted, reduce salt in the dressing slightly.)

Combine slaw and dressing

Pour the prepared dressing over the slaw mixture. Using clean hands or two large spoons, toss thoroughly until all vegetables are evenly coated. Taste and adjust: add a pinch more salt, pepper, or a splash of vinegar if needed.

If using optional add-ins (diced celery, julienned apple, or toasted seeds), fold them in gently now.

Cover and refrigerate at least 30 minutes before serving to allow flavors to meld. For best texture and flavor, chill 2–4 hours. Give the slaw a final toss before serving and, if desired, garnish with additional parsley or toasted seeds.