Cole Slaw Recipe

Combine dressing

In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and granulated sugar until smooth and homogeneous.

Add celery seed, salt, and black pepper. Taste and adjust seasoning — add additional sugar if you prefer a sweeter slaw or more vinegar for tang. Set dressing aside.

Prepare vegetables

Thinly shred the green and red cabbage (using a sharp knife, mandoline, or food processor with a shredding blade). Transfer to a large mixing bowl. Peel and grate or julienne the carrots and add to the bowl. Thinly slice the red onion and add. Add chopped parsley.

Optional step for crunch: sprinkle 1/2 teaspoon of the salt over the shredded cabbage and carrots and toss. Let sit for 10 minutes, then squeeze out excess moisture with clean hands or a kitchen towel. This step helps keep the slaw crisp and prevents watery dressing.

Dress the slaw

Pour the prepared dressing over the shredded vegetables. Add the optional lemon juice if using. Toss thoroughly with tongs or two large spoons until all vegetables are evenly coated.

Taste and adjust seasoning: add more salt, pepper, or a touch more vinegar or sugar as needed. For best flavor, refrigerate the slaw for at least 30 minutes to allow flavors to meld. Toss again just before serving.

Serve chilled or at cool room temperature. Keeps well in an airtight container in the refrigerator for up to 3 days; give a quick toss before serving to redistribute dressing.