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Ingredients
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Slaw
Creamy Dressing
Method
Slaw
- 1
Prepare vegetables
Trim any tough outer leaves from the cabbage. Quarter the green cabbage, remove the core, and finely shred or chop until you have about 6 cups packed. Thinly shred the red cabbage and grate the carrot. Combine the green cabbage, red cabbage, grated carrot, sliced green onion, and chopped parsley in a large mixing bowl.
- 2
Optional step to soften: sprinkle 1/2 teaspoon kosher salt over the shredded cabbage, toss, and let sit 10 minutes, then drain any liquid. This softens the cabbage and improves texture. If you prefer a crisper slaw, skip this step.
Creamy Dressing
- 3
Make dressing
In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, kosher salt, black pepper, and optional lemon juice until smooth and slightly glossy. Taste and adjust seasoning: add a pinch more sugar if you prefer sweeter slaw, or an extra 1/2 teaspoon vinegar for more tang.
- 4
Combine and chill
Pour the dressing over the prepared vegetables. Using a large spoon or spatula, toss thoroughly to coat all pieces evenly. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate at least 1 hour (preferably 2–4 hours) to allow flavors to meld and the cabbage to soften slightly. Before serving, taste and adjust salt, pepper, or acidity. If the mixture seems dry after chilling, stir in 1–2 tablespoons of additional mayonnaise or sour cream to reach desired creaminess.