Ingredients:

  • 1 medium head green cabbage (about 2 lbs / 900g), finely shredded
  • 1 large carrot, peeled and shredded (about 1 cup / 120g)
  • 1/2 medium red onion, thinly sliced (about 1/2 cup / 60g)
  • 1/2 cup (50g) fresh flat-leaf parsley, roughly chopped
  • 1 cup (240ml) mayonnaise (full-fat for best flavour)
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons (30ml) granulated sugar
  • 2 tablespoons (30ml) Dijon mustard
  • 1 teaspoon (5ml) celery seeds
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper

Instructions:

  1. Remove the outer leaves of the cabbage. Quarter it, remove the core, and finely shred using a knife or mandoline. Place in a large bowl.
  2. Peel and shred the carrot. Thinly slice the red onion. Chop the parsley. Add to the bowl with the cabbage.
  3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and pepper until smooth.
  4. Pour the dressing over the vegetables. Toss gently to coat everything evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps soften the cabbage slightly. Give it a good stir before serving.