Coleslaw Recipe

Prepare cabbage

Remove any tough outer leaves from the cabbages. Quarter the green cabbage and red cabbage, core them, then slice very thinly across the grain to yield about 6 cups green cabbage and 2 cups red cabbage. Transfer to a large mixing bowl.

Prepare carrot and onion

Peel and grate the carrot (use the large holes of a box grater or a food processor) to get approximately 1 cup. Thinly slice 1 small red onion to yield about 1/4 cup. Add both to the bowl with cabbage.

Add herbs

Chop fresh parsley and add 2 tablespoons to the bowl. Toss the vegetables lightly to combine and evenly distribute colors.

Combine dressing ingredients

In a medium bowl or measuring cup, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon granulated sugar, 1/2 teaspoon celery seed, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon juice (if using). Whisk until the sugar dissolves and the dressing is smooth and slightly glossy.

Adjust seasoning

Taste the dressing and adjust: add a pinch more sugar if too tart, another 1/4 teaspoon salt if flat, or a little more vinegar for brightness. The dressing should be tangy-smooth and slightly sweet.

Pour the dressing over the prepared slaw in the large bowl. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated. Mix gently to avoid bruising the cabbage.

Cover the bowl and refrigerate the coleslaw for at least 30 minutes, preferably 1 hour, to allow flavors to meld and the cabbage to soften slightly. If making ahead, the slaw can be kept for up to 24 hours; give it a final toss before serving and adjust seasoning if needed.

Serve chilled or at cool room temperature as a side for sandwiches, barbecue, or as a topping for tacos. Garnish with an extra sprinkle of parsley if desired.