Ingredients:

  • 1 large (or 2 small) head of Green Cabbage (approx. 750g)
  • 1/2 small head of Red Cabbage (approx. 250g)
  • 3 large Carrots, peeled
  • 1/2 small Red Onion, very finely sliced
  • 1 medium Granny Smith Apple, cored but not peeled, julienned
  • 1 tsp Kosher Salt, plus more for seasoning
  • 1 cup (240 ml) High-Quality Mayonnaise
  • 1/4 cup (60 ml) Apple Cider Vinegar
  • 2 Tbsp (30 ml) Neutral Oil (e.g., grapeseed or light olive oil)
  • 1 Tbsp (15g) Dijon Mustard
  • 2 Tbsp (30 ml) Liquid Honey or Maple Syrup
  • 1 tsp Celery Seeds
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Shred the Cabbage: Remove the core from both the green and red cabbage. Thinly slice or shred the cabbage into fine ribbons (about the width of a thick matchstick).
  2. Grate the Carrots: Use the coarse side of a box grater or a food processor to shred the carrots.
  3. Salt and Rest: Place the shredded cabbage and carrots into the large mixing bowl. Sprinkle with the measured 1 tsp of Kosher Salt. Toss well and let stand for 15 minutes. This step draws out excess moisture, ensuring the slaw stays crunchy.
  4. Prep Aromatics: Thinly slice the red onion. Julienne the Granny Smith apple just before dressing assembly to prevent browning.
  5. Combine Wet Ingredients: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, neutral oil, and Dijon mustard until fully emulsified and smooth.
  6. Add Seasoning: Whisk in the honey (or maple syrup), celery seeds, and black pepper. Taste and adjust for sweetness/acidity. The dressing should be assertively tangy.
  7. Combine Ingredients: If concerned about saltiness, briefly rinse and pat dry the cabbage mixture (though usually unnecessary). Add the sliced red onion and the dressing to the cabbage and carrot mixture. Toss thoroughly, ensuring every shred is coated.
  8. Fold in Apple: Gently fold in the julienned apple. Avoid overmixing once the apple is added.
  9. Chill: Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 1 hour (up to 4 hours is ideal). This allows the sharp vinegar to soften the cabbage slightly and meld the flavours.
  10. Serve: Before serving, give the slaw a final quick toss. Taste for seasoning and add a pinch more salt or pepper if necessary. Serve chilled, using a slotted spoon.