Cole Slaw Recipe

Shred and chill

Trim outer leaves from cabbages, core, and finely shred using a sharp knife, mandoline, or food processor. Place shredded green and red cabbage in a very large bowl. Peel and shred or julienne carrots and add to the bowl. Thinly slice the red onion and add. Toss in chopped parsley if using. For the crispiest texture, you can rinse shredded cabbage under cold water and spin dry, or briefly soak in ice water and drain well.

Lightly sprinkle 1 teaspoon of kosher salt over the shredded cabbage, toss, and let sit 10 minutes. This helps draw out excess moisture and softens cabbage slightly. After 10 minutes, drain any liquid and pat vegetables dry with clean kitchen towels or paper towels.

Whisk dressing

In a medium bowl or a liquid measuring cup, combine mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, remaining 1 teaspoon kosher salt, black pepper, and lemon juice if using. Whisk until sugar dissolves and dressing is smooth. Taste and adjust seasoning — if you prefer tangier slaw add up to 1 more tablespoon vinegar or lemon; for sweeter add up to 1 tablespoon more sugar.

If dressing seems too thick for even coating when mixed with a large volume of vegetables, whisk in up to 1/2 cup ice water, 1 tablespoon at a time, until it reaches a pourable but still creamy consistency.

Pour the dressing over the shredded vegetables. Using two large spoons or salad tongs, toss thoroughly until all vegetables are evenly coated. Taste and adjust final seasoning with additional salt or sugar to taste.

Transfer the slaw to an airtight container or a covered food-safe tub. Refrigerate at least 2 hours, preferably 4–24 hours, to let flavors meld and for the cabbage to soften slightly. Stir once more before serving and adjust seasoning if needed.

This recipe yields approximately 1 gallon (about 16 cups) of coleslaw. Keep refrigerated and consume within 4–5 days. If the slaw releases liquid during storage, drain off excess or stir to reincorporate. If it becomes too loose, you can fold in an additional 1/4–1/2 cup mayonnaise before serving.