side dish

Word Count: 349

Total time: 30 minutes
Prep time: 30 minutes
Chill time: 1 hour (recommended)¹

Equipment

Ingredients

Ingredient	Quantity
Mayonnaise	3/4 cup (slightly scant)
Apple Cider Vinegar	2 tbsp
Dijon Mustard	1 tbsp
Sugar²	1 tbsp
Celery Seed³	3/4 tsp
Sea Salt	1/4 tsp
Black Pepper (freshly ground)	to taste
Green Cabbage (shredded)	6 cups
Red Cabbage (shredded)	2 cups
Carrots (julienned or shredded)	2 medium
Red Onion (thinly sliced)⁴	1 cup

Make the dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, celery seed, salt, and several grinds of pepper until smooth.
Make the slaw. In a large bowl, toss together the green and red cabbage, carrots, and onion. Pour the dressing over the top and toss to coat.
Season to taste with salt and pepper.
Chill in the refrigerator for at least 1 hour before serving so the cabbage softens and the flavors meld.¹

The slaw is best after sitting an hour, and holds up to 2 days made ahead. Leftovers keep in an airtight container up to 5 days, though the cabbage loses crunch over time. If it tastes flat after chilling, perk it up with a squeeze of lemon or a pinch of salt. ↩︎ ↩︎
Substitute 1 tbsp maple syrup for a naturally sweetened version. ↩︎
Celery seed is the original author’s “secret ingredient” — savory and worth keeping — but the recipe still works if you skip it or can’t find it. Caraway seed is a reported substitute. ↩︎
Original recipe calls for 1 cup thinly sliced red onion, which gives raw bite and color. Unlike the cooked recipes where we swap in green onion for digestion, raw green onion in a slaw goes stringy rather than crisp, so it is not a clean 1:1 here. If raw red onion is too sharp, soak the slices in cold water for 10 minutes to mellow them, or reduce to 1/2 cup. To skip the digestion concern entirely, leave the onion out — the slaw is still good. ↩︎