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Creamy Coleslaw

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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients
  

  • Coleslaw
  • ½ head green cabbage very finely shredded (about 6 cups)
  • ¼ head red cabbage very finely shredded (about 2 cups)
  • 2 large carrots grated or julienned
  • 3 green onions thinly sliced
  • 2 tablespoons fresh flat-leaf parsley finely chopped
  • Optional: ½ small red onion very finely diced
  • Dressing
  • 1 cup 240g good quality mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon celery seeds
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • Optional: 1 teaspoon honey
  • Garnish
  • Fresh flat-leaf parsley chopped
  • Optional: smoked paprika or extra celery seeds

Instructions
 

  • Salt the shredded cabbage with 1 teaspoon of salt. Toss well and let sit for 20 minutes. Squeeze out as much liquid as possible and pat dry.
  • Whisk all dressing ingredients together until completely smooth. Taste and adjust until creamy, tangy, and well seasoned.
  • Grate the carrots and slice the green onions and any other vegetables.
  • Combine the drained cabbage, carrot, green onions, red onion, and parsley in a large bowl. Toss to distribute evenly.
  • Pour three quarters of the dressing over the vegetables. Toss thoroughly to coat. Add more dressing as needed.
  • Taste and adjust seasoning boldly. Season more aggressively than feels necessary as cold temperatures mute flavors.
  • Cover tightly and refrigerate for at least 1 hour. Two hours or overnight is strongly recommended.
  • Before serving, stir well and taste and adjust with extra mayonnaise, salt, or vinegar as needed.
  • Transfer to a serving bowl. Garnish with fresh parsley and a dusting of smoked paprika. Serve cold.

Notes

  • Salt and drain the cabbage first — this single step prevents watery coleslaw entirely
  • Shred the cabbage as finely as possible for the most tender, pleasant texture
  • Always make extra dressing — cabbage absorbs it aggressively as it chills
  • Season boldly — cold temperatures mute flavors significantly so season more than feels right
  • Chill for at least 1 hour without exception — this step is not optional
  • Taste again after chilling and refresh with extra mayonnaise and vinegar before serving
  • Keep cold when serving outdoors — place the bowl over ice for food safety
  • Celery seeds are worth seeking out for their distinctive, authentic coleslaw flavor
  • Store in the fridge in an airtight container for up to 3 days
  • Do not freeze — mayonnaise separates, and cabbage loses all texture completely