Equipment
Ingredients
Vegetables
- 500 g green cabbage, finely shredded
- 100 g carrots, peeled and grated
Dressing
- 120 g mayonnaise, full fat
- 30 ml apple cider vinegar
- 15 g granulated sugar
- 5 g dijon mustard
- 2 g celery seeds
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Core the green cabbage and finely shred it using a chef's knife or mandoline. Peel and grate the carrot. Place both in the large mixing bowl.
In the small mixing bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seeds, kosher salt, and black pepper. Whisk vigorously until the sugar is fully dissolved and the dressing is smooth.
Pour the dressing over the shredded cabbage and carrots. Toss thoroughly to ensure all the vegetables are evenly coated.
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours before serving. Toss once more immediately prior to serving to redistribute any dressing that has settled at the bottom.
Chef's Notes
- The thinness of your cabbage ribbons drastically affects the final texture. Thinner shreds will yield a softer, more delicate slaw, while a thicker cut provides more robust crunch.
- For an extra layer of complexity, replacing one quarter of the mayonnaise with sour cream or plain full-fat yogurt adds a subtle dairy tang that cuts through the richness.
- Celery seed is the foundational background flavor of classic deli coleslaw. It provides a savory, slightly bitter earthiness that bridges the gap between the sweet dressing and the brassica notes of the cabbage.
Storage
Refrigerator: 3 days — Store in an airtight container. Stir well before serving as dressing may settle.
