8 cups Green cabbage, shredded

4 cups Red cabbage, shredded

2 large Carrots, julienned

½ medium Red onion, thinly sliced

2 stalks Celery, finely chopped

1 ½ cups Mayonnaise

¼ cup Apple cider vinegar

3 tbsp Granulated sugar

1 tbsp Dijon mustard

1 tsp Salt

½ tsp Black pepper

1 tsp Celery seeds

2 tbsp Fresh parsley, chopped

1. Prep: Shred cabbages, julienne carrots, slice onion, and chop celery.

2. Salt: Toss shredded cabbage with 1 tsp salt in a colander. Let sit for 30 minutes to draw out excess moisture, then rinse and pat thoroughly dry.

3. Dressing: Whisk together mayonnaise, apple cider vinegar, sugar, Dijon, pepper, and celery seeds until smooth.

4. Combine: In a large bowl, toss the dried cabbage, carrots, onion, and celery with the prepared dressing.

5. Chill: Stir in fresh parsley, transfer to an airtight container, and refrigerate for at least 8 hours (overnight) to let flavors meld.

6. Serve: Stir well before serving; adjust consistency with a splash of milk or vinegar if desired.

Pro-Tips:

• Salting the cabbage before adding the dressing is essential; it draws out water so your coleslaw stays crisp instead of becoming watery.

• Ensure your vegetables are completely dry after rinsing to help the dressing cling to the shreds.

• Coleslaw tastes even better the next day, making this the perfect make-ahead side dish.

Variations:

• Creamy-Tangy: Add 1 tbsp of sour cream or Greek yogurt to the dressing for extra tang.

• Asian-Style: Swap mayo and vinegar for sesame oil, rice vinegar, soy sauce, and ginger; top with sesame seeds.

• Fruity: Fold in diced apples or raisins just before serving for a sweet crunch.