Ingredients:

  • 1 medium green cabbage, finely shredded (about 6 cups / 500g)
  • 1 medium carrot, shredded (about 1 cup / 100g)
  • 1/2 medium yellow onion, very thinly sliced (about 1/2 cup / 50g)
  • 1/4 cup chopped fresh flat-leaf parsley (optional, but adds a pop! / 10g)
  • 1 cup mayonnaise (US: 240ml; Metric: 240ml), full-fat for best flavor
  • 1/4 cup granulated sugar (US: 50g; Metric: 50g)
  • 1/4 cup apple cider vinegar (US: 60ml; Metric: 60ml)
  • 2 tablespoons Dijon mustard (US: 30ml; Metric: 30ml)
  • 2 tablespoons whole milk (US: 30ml; Metric: 30ml)
  • 1/2 teaspoon celery seed (US: 2.5ml; Metric: 2.5ml)
  • 1/4 teaspoon salt (US: 1.25ml; Metric: 1.25ml), or to taste
  • 1/4 teaspoon black pepper (US: 1.25ml; Metric: 1.25ml), or to taste

Instructions:

  1. Shred the cabbage, carrot, and onion. Chop the parsley (if using).
  2. In a large bowl, toss together the shredded cabbage, carrot, onion, and parsley (if using).
  3. In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, Dijon mustard, milk, celery seed, salt, and pepper until smooth.
  4. Pour the dressing over the veggie mixture and stir well to coat evenly. Make sure everything is nicely covered.
  5. Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld. Stir again before serving.