This is it — the one recipe to rule them all. The best, easiest way to take classic cabbage slaw up a notch. Crisp, fresh cabbage and sweet carrots meet a creamy, tangy dressing that’s perfectly balanced with just the right touch of sweetness. Whether you’re serving it as a side or topping off your favourite sandwich, this slaw is guaranteed to impress.
Ingredients:
- 1 medium cabbage (about 2 pounds), outer leaves removed
- 3 medium carrots, peeled and shredded
- 1/2 cup loosely packed fresh parsley leaves, roughly chopped
- 1 cup mayonnaise (Kewpie is the best!)
- 2 tablespoons apple cider vinegar
- 2 tablespoons coarse ground mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 teaspoons of honey
Instructions:
- Cut the cabbage into quarters through the core. Remove the core from each quarter, then cut each quarter in half crosswise. Finely shred the cabbage and place it in a very large bowl—you should end up with about 6 to 8 cups.
- Add the shredded carrots and chopped parsley to the cabbage. Toss everything together to combine.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, mustard, celery seeds, salt, and pepper. Taste and adjust the acidity or seasoning as you like. If you want it sweeter, stir in the sugar or honey.
- Pour about two-thirds of the dressing over the cabbage mixture. Use clean hands or tongs to mix it well. If it feels a little dry, add more dressing until it’s just right.
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You can eat it right away, but letting it chill in the fridge for an hour or so helps the flavours meld and softens the cabbage slightly. Keep Slaw covered in the fridge for up to 2 days!
Tip: If you have leftover dressing, use it as a sandwich spread or veggie dip!
