Ingredients:

  • 1 small head of green cabbage (about 1 lb / 450g), finely shredded
  • 1 medium carrot, peeled and grated (approx. 100g)
  • 2 celery stalks, finely chopped (approx. 75g)
  • 1/2 medium red onion, thinly sliced (approx. 50g)
  • 1/4 cup (about 30g) fresh flat-leaf parsley, chopped
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) granulated sugar
  • 1 teaspoon (5ml) celery seeds
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) freshly ground black pepper

Instructions:

  1. Shred the cabbage, grate the carrot, chop the celery, and slice the red onion. Chop the parsley.
  2. In a large bowl, combine the shredded cabbage, grated carrot, chopped celery, sliced red onion (if using), and chopped parsley.
  3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seeds, salt, and pepper until smooth and well combined.
  4. Pour the dressing over the vegetable mixture. Toss gently but thoroughly to coat all the vegetables.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, taste and adjust seasoning (salt, pepper, or vinegar) as needed. Toss again and serve chilled.