Ingredients:

  • 1 small head of green cabbage (about 1.5 lbs / 680g), finely shredded
  • 2 medium carrots, peeled and grated (about 1 cup / 115g)
  • 1/2 medium red onion, thinly sliced (about 1/2 cup / 60g)
  • 1/2 cup (50g) fresh parsley, finely chopped (optional)
  • 1 cup (240ml) mayonnaise (full-fat)
  • 1/4 cup (60ml) sour cream
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) celery seed
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 tablespoon (15ml) pickle juice

Instructions:

  1. Shred the cabbage, grate the carrots, and thinly slice the red onion. Chop the parsley (if using).
  2. In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced red onion, and chopped parsley. Give it a good mix.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, pepper, and pickle juice.
  4. Pour the dressing over the vegetable mixture.
  5. Gently toss the coleslaw until all the vegetables are evenly coated in the dressing. Cover the bowl and refrigerate for at least 30 minutes (or up to a few hours) to allow the flavors to meld. Give it another toss before serving.