Ingredients:

  • 6 cups shredded thinly green cabbage (550g)
  • 1 cup grated carrots (130g)
  • 1/2 cup finely diced red onion (75g)
  • 1/4 cup chopped fresh parsley (15g)
  • 1/2 cup mayonnaise (115g)
  • 3 tbsp apple cider vinegar (45ml)
  • 2 tbsp sugar (25g)
  • 1 tbsp Dijon mustard (15g)
  • 1/2 tsp celery seed (1g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)

Instructions:

  1. Shred 550g of green cabbage and grate 130g of carrots into a large mixing bowl. Note: Keep shreds consistent for even coating.
  2. Add 75g of finely diced red onion and 15g of chopped fresh parsley. Toss gently by hand until the colors are evenly distributed.
  3. Combine 115g of mayonnaise, 45ml of apple cider vinegar, 25g of sugar, 15g of Dijon mustard, 1g of celery seed, 3g of salt, and 1g of black pepper in a small bowl.
  4. Whisk the dressing vigorously until the sugar disappears and the mixture is silky.
  5. Pour the California Coleslaw dressing over the vegetable mix.
  6. Fold the dressing in with a spatula until every strand of cabbage is thinly coated.
  7. Transfer the California Coleslaw to an airtight container.
  8. Refrigerate for 2 hours until the flavors have melded and the veg is chilled.