Ingredients:

  • 1 medium green cabbage (about 2 lbs / 900g), finely shredded
  • 2 medium carrots (about 8 oz / 225g), peeled and shredded or julienned
  • 1/2 medium white onion (about 4 oz / 115g), finely diced
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 cup mayonnaise (120ml), full-fat or light
  • 1/4 cup sour cream (60ml), or Greek yogurt for a tangier option
  • 2 tablespoons apple cider vinegar (30ml)
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 teaspoon celery seed (5ml)
  • 1/4 teaspoon cayenne pepper (1ml), or more to taste
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Shred the cabbage, carrots, and dice the onion. Chop the parsley.
  2. In a large bowl, toss together the shredded cabbage, carrots, diced onion, and parsley.
  3. In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, sugar, Dijon mustard, celery seed, cayenne pepper, salt, and pepper until smooth. Taste and adjust seasonings as needed.
  4. Pour the dressing over the vegetable mixture.
  5. Toss well to ensure all the vegetables are evenly coated with the dressing.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Give the coleslaw another toss before serving.