Sd Cole Slaw Recipe

Prepare vegetables

Trim outer leaves from the cabbages. Quarter the green and red cabbages, remove cores, and thinly shred (use a sharp knife, mandoline, or food processor with shredding disk) until you have about 8 cups total shredded cabbage (6 cups green + 2 cups red). Place shredded cabbage in a large mixing bowl.

Shred carrots and onion

Peel and shred the carrots (a box grater or food processor works well) to yield about 1 1/2 cups. Thinly slice 1 small red onion to equal about 1/4 cup. Add both to the bowl with the cabbage. If using parsley, chop and add now.

Lightly toss the vegetables together to combine and set aside while you make the dressing so they can begin to soften and absorb flavors (5–10 minutes).

Whisk dressing

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, 1 tablespoon granulated sugar, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk until smooth and homogenous.

Adjust consistency

Whisk in 2 tablespoons milk (or buttermilk) a little at a time until the dressing reaches a pourable but still creamy consistency. Taste and adjust seasoning: add up to 1 teaspoon more honey for sweetness, 1 teaspoon more vinegar for tang, or a pinch more salt if needed.

Combine slaw and dressing

Pour the dressing over the prepared cabbage, carrots, and onion. Using two large forks or salad tongs, toss thoroughly until all vegetables are evenly coated. Continue tossing for about 1–2 minutes to ensure dressing is well distributed and the slaw begins to soften.

Chill and marry flavors

Cover the bowl and refrigerate the slaw at least 30 minutes, preferably 1–2 hours, to allow flavors to meld and for the cabbage to soften slightly. Stir or toss once more before serving. If the slaw seems dry after chilling, add an additional tablespoon of milk and toss.

Final seasoning and serve

Give the slaw a final taste and adjust salt, pepper, or sweetness as desired. Serve chilled as a side dish or topping for sandwiches, burgers, or tacos. Store leftovers tightly covered in the refrigerator for up to 3–4 days.