Ingredients:

  • 1 medium head Green Cabbage (about 900g), core removed
  • 3 large Carrots (about 250g), peeled and grated or thinly julienned
  • 1/4 cup (40g) Red Onion, very thinly sliced or finely minced
  • 1/4 cup (10g) Fresh Parsley, finely chopped
  • 1/2 cup (120ml) full fat Mayonnaise
  • 1/4 cup (60ml) Apple Cider Vinegar
  • 2 tablespoons (25g) Granulated Sugar
  • 1 tablespoon (15g) Dijon Mustard
  • 1/2 teaspoon Celery Seeds
  • 1/2 teaspoon Kosher Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Prepare the Vegetables: Shred or finely slice the green cabbage and carrots. Mince the red onion finely. Place all prepared vegetables and chopped parsley into the large mixing bowl.
  2. Make the Dressing: In a small bowl, combine the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and pepper. Whisk vigorously until the sugar is dissolved and the mixture is smooth and creamy.
  3. Dress the Slaw: Pour about three-quarters of the dressing over the vegetable mixture. Toss thoroughly using tongs or clean hands until everything is evenly coated. Add more dressing incrementally if needed.
  4. Rest and Chill (Crucial Step): Cover the bowl and refrigerate for a minimum of 30 minutes (ideally 1-2 hours) to allow the flavours to meld and the vegetables to soften slightly.
  5. Final Check: Just before serving, give the slaw one final toss. Taste again and adjust seasoning (a pinch more salt or a splash of vinegar if required).