Cole slaw

This is the ultimate cheap colourful mayonnaisy fresh summer salad, goes perfectly with burgers and fries but with lots of other things too. It can be made in advance, but best combine the ingredients only the night before or on the day.

General

• You can get the ingredients (cabbage and carrot) pre-cut, which save a lot of work.
• Some people add raisins.
• Makes approximately 10 servings.
• About 25 minutes to prepare, or less if you buy the pre-cut stuff. You can buy bags of pre-shredded cabbage orcoleslaw mix. They usually range between 10 and 16 ounces. Simply replace the cabbage and carrot called for in our recipe above with your favourite store-bought bag.
• Make ahead: The vegetables can be shredded a day or two in advance and kept in a resealable bag in the refrigerator. As for the dressing, mix it up and store covered in the refrigerator for weeks. Combine the cabbage, carrots and dressing the night before or day of serving — we like the crunch of the vegetables to still be present. The longer the cabbage sits in the coleslaw dressing, the softer it will become.

Ingredients

• 1 medium cabbage (about 2 pounds), outer leaves removed. Use green cabbage, red cabbage, savoy cabbage or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of two varieties.
• 3 medium carrots, peeled and shredded
• 1/2 cup loosely packed fresh parsley leaves, coarsely chopped
• 1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
• 2 tablespoons apple cider vinegar or more to taste
• 2 tablespoons Dijon mustard or coarse ground mustard
• 1 teaspoon celery seeds
• 1/4 teaspoon fine sea salt or more to taste
• 1/4 teaspoon fresh ground black pepper or more to taste

Procedure

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
• Add the shredded carrot and parsley to the cabbage and toss to mix.
• In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
• If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavours mingle and the cabbage to soften.