Ingredients:

  • 900g green cabbage, shredded fine (approx. 1 medium head)
  • 225g red cabbage, shredded fine (approx. 1/4 head)
  • 150g carrots, julienned or coarsely grated (approx. 2 medium)
  • 3 green onions, thinly sliced
  • 240ml full-fat mayonnaise (approx. 1 cup)
  • 45ml apple cider vinegar (approx. 3 tbsp)
  • 25g granulated sugar (approx. 2 tbsp)
  • 5g Dijon mustard (approx. 1 tsp)
  • 1g celery seed (approx. 1/2 tsp)
  • 3g fine sea salt (approx. 1/2 tsp)
  • 0.5g black pepper (approx. 1/4 tsp)

Instructions:

  1. Shred 900g green cabbage and 225g red cabbage into fine ribbons.
  2. Grate 150g carrots and slice 3 green onions thinly.
  3. Place cabbage in a colander and toss with the 3g fine sea salt.
  4. Let the cabbage sit for 15 minutes, then rinse with cold water and pat completely dry with a kitchen towel.
  5. In a small bowl, whisk 240ml mayonnaise, 45ml vinegar, 25g sugar, 5g Dijon, and 1g celery seed until the sugar dissolves and the mix is silky.
  6. Add 0.5g black pepper to the dressing and taste for a balanced tang.
  7. Pour the dressing over the dried vegetables in a large bowl.
  8. Toss gently until every ribbon is glistening and coated.
  9. Chill in the refrigerator for at least 1 hour.
  10. Give it one final toss before serving to redistribute the dressing.