Name: Coleslaw
Prep time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 6 cup green cabbage (finely shredded, about 1/2 medium head); 2 cup red cabbage (finely shredded); 2 medium carrots (shredded); 2 tablespoon fresh parsley (chopped, optional); ¾ cup mayonnaise; 2 tablespoon apple cider vinegar; 1 tablespoon sugar (or honey); 1 teaspoon Dijon mustard; ½ teaspoon celery seed; ½ teaspoon kosher salt; ¼ teaspoon black pepper

Instructions

Make the dressing
Make the dressing:
In a large bowl, whisk 3/4 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth.
Toss
Toss:
Add 6 cups shredded green cabbage, 2 cups shredded red cabbage, 2 shredded carrots, and 2 tablespoons parsley and toss until everything is evenly coated.
Chill and serve
Chill and serve:
Cover and refrigerate the coleslaw for at least 30 minutes so the cabbage softens slightly and the flavors blend. Toss again before serving.

Tips

A 14-ounce bag of coleslaw mix can replace the cabbage and carrots to save time. For the crunchiest coleslaw, toss it no more than 4 hours before serving. Celery seed is the classic deli flavor in American coleslaw; don't skip it.