Coleslaw Recipe

Prepare vegetables

Trim outer leaves from the cabbage heads. Quarter and core the cabbages, then thinly shred using a sharp knife, mandoline, or food processor. Place shredded green and red cabbage in a very large bowl or directly into the half-pan serving vessel.

Peel and grate or julienne the carrots. Thinly slice the red onion across the grain into fine half-moons. Add carrots, onion, and chopped parsley to the cabbage in the bowl or pan.

Sprinkle in the celery seed, 1 1/2 teaspoons of the kosher salt (reserve the rest for adjustment), and the black pepper. Toss the vegetables thoroughly to distribute seasonings and to slightly wilt the cabbage (this helps the dressing adhere).

Mix dressing

In a medium mixing bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, milk or buttermilk, and fresh lemon juice. Whisk vigorously until smooth and sugar is dissolved. Taste and add white pepper if using. The dressing should be creamy, slightly tangy and a bit sweet.

Adjust seasoning by adding the remaining 1/2 teaspoon kosher salt if needed and a pinch more sugar or vinegar to balance sweetness and acidity to your preference.

Pour the dressing over the prepared slaw gradually, starting with about three-quarters of the dressing. Toss thoroughly with tongs or two large spoons until the vegetables are evenly coated. Add more dressing as needed to achieve a moist but not soupy consistency. A half pan typically requires roughly 1 1/2 to 2 cups of dressing depending on vegetable density; reserve any excess dressing for service.

Taste and adjust final seasoning, adding salt and pepper to taste. Chill the coleslaw covered for at least 1 hour (preferably 2–4 hours) to allow flavors to marry and the cabbage to soften slightly. Stir once more before serving and transfer to the half pan if mixed in another bowl.

When ready to serve, garnish optionally with a light sprinkle of extra chopped parsley or a few whole celery seeds for appearance.