Cole Slaw Recipe

Prep vegetables

Trim outer leaves from cabbages. Cut each cabbage into quarters, remove core, then thinly slice to yield about 6 cups green cabbage and 2 cups red cabbage. Place sliced cabbage in a very large mixing bowl.

Shred carrot

Peel and shred carrots using a box grater or food processor until you have about 1 1/2 cups shredded carrot. Add to the bowl with cabbage.

Add aromatics

Thinly slice green onions (white and light green parts) and chop parsley. Add both to the cabbage and carrot mixture. Toss lightly to combine so ingredients are distributed evenly.

Whisk dressing

In a medium bowl, combine 3/4 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 teaspoons granulated sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice (if using). Whisk vigorously until smooth and sugar is dissolved. Taste and adjust salt, pepper or vinegar as desired.

Combine and chill

Pour the dressing over the prepared slaw. Using two large spoons or salad tongs, toss gently but thoroughly until all vegetables are evenly coated. Cover the bowl tightly and refrigerate at least 30 minutes, preferably 1–2 hours, to let flavors meld and cabbage soften slightly.

Final toss and serve

Before serving, give the slaw a final toss, taste and adjust seasoning (add a pinch more salt, pepper, or 1/2 teaspoon sugar if too tart). Serve chilled or at cool room temperature as a side.