Ingredients:

  • 1 lb Green Cabbage (Firm head), finely shredded
  • 4 oz Red Cabbage, finely shredded
  • 2 medium Carrots, peeled and coarsely grated
  • 3 stalks Spring Onions (Scallions), thinly sliced
  • 3/4 cup Good Quality Mayonnaise (full fat preferred)
  • 2 Tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1 Tbsp Granulated Sugar or Maple Syrup
  • 1/2 tsp Celery Seeds (Optional)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Prepare the Vegetables: Shred the green and red cabbage very finely (aim for matchsticks). Grate the carrots coarsely and thinly slice the spring onions. Place all shredded and grated vegetables into the largest mixing bowl you have. Set aside.
  2. Whisk the Dressing: In a separate medium bowl, combine the mayonnaise, Apple Cider Vinegar, and Dijon mustard. Whisk until completely smooth and emulsified. Add the sugar (or maple syrup), celery seeds (if using), salt, and pepper. Whisk again until the sugar is dissolved and the dressing is creamy and uniform.
  3. Mix and Rest: Pour about two-thirds of the dressing over the vegetables in the large mixing bowl. Use tongs or a rubber spatula to toss the vegetables thoroughly, ensuring all the shredded pieces are lightly coated. Add the remaining dressing if the slaw looks dry. Cover the bowl tightly and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  4. Final Check and Serve: If a lot of liquid has pooled at the bottom after resting, carefully drain it off. Taste the coleslaw one last time. Add a final pinch of salt or a splash of Apple Cider Vinegar if needed. Serve chilled.