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Ingredients
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Slaw Base
Vinegar Dressing
Method
Slaw Base
Prepare vegetables
Trim outer leaves from the cabbages, halve and core. Thinly slice the green and red cabbage across the grain into fine shreds so they will be tender and bite-sized. Peel and julienne or grate the carrot(s). Place shredded cabbages and carrot in a large mixing bowl.
Add aromatics
Thinly slice the green onions and chop the parsley if using. Add them to the bowl with the shredded vegetables and toss lightly to combine.
Optional texture step: For a crisper, less watery slaw, sprinkle 1/2 teaspoon salt over the shredded cabbage, toss, let sit 10 minutes, then squeeze out excess liquid in a clean kitchen towel or with hands. If you prefer juicier slaw skip this step. If you use this salt step, reduce the salt called for in the dressing by 1/2 teaspoon.
Vinegar Dressing
Mix base dressing
In a medium bowl or measuring cup, combine the apple cider vinegar, granulated sugar, Dijon mustard, sea salt, black pepper, and celery seed. Whisk until the sugar and salt dissolve and the mustard is incorporated.
Emulsify
While whisking constantly, slowly stream in the vegetable oil to create a light emulsion. Alternatively, place all dressing ingredients except oil in a jar, add oil, secure lid and shake vigorously until emulsified. If the dressing tastes too sharp, whisk in 1–2 tablespoons of water to mellow the acidity.
Adjust seasoning
Taste the dressing and adjust: add more sugar for sweetness, more vinegar for tang, or a pinch more salt and pepper as needed. Remember the slaw will absorb flavor as it rests.
Dress the slaw
Pour the dressing over the prepared cabbage mixture. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated. Start with about three-quarters of the dressing, toss, then add more if needed to reach desired moisture and flavor.
Marinate and serve
Cover the bowl and refrigerate at least 30 minutes to allow flavors to meld (1–2 hours is ideal). Stir or toss again before serving. Slaw can be made up to 24 hours ahead; stir once more before plating and adjust seasoning if necessary.