Creamy Coleslaw

Instructions

1. 1

   Finely shred 1 small head of green cabbage (about 2 lbs) using a sharp knife, mandoline, or food processor. Place the shredded cabbage, 1 grated medium carrot, and ¼ thinly sliced red onion in a large bowl. Toss with ½ teaspoon salt and let stand for 10 minutes.

2. 2

   After 10 minutes, squeeze out as much moisture as possible from the cabbage mixture using your hands or through a clean kitchen towel. In a separate small bowl, whisk together ¾ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 tablespoon Dijon mustard, 1 teaspoon celery seed, and ¼ teaspoon white pepper until smooth.

3. 3

   Pour the dressing over the cabbage mixture and toss thoroughly until every strand is coated. Taste and adjust the seasoning if necessary — add more vinegar for tang or more sugar for sweetness.

4. 4

   Refrigerate the coleslaw for at least 1 hour before serving (overnight is even better) to allow the flavors to meld and the slaw to become tender. Before serving, garnish with fresh parsley for added color and flavor.

5. 5

   Serve the creamy coleslaw cold alongside pulled pork, ribs, or fried chicken for a delicious contrast.