Ingredients:

  • 1 medium head green cabbage (approx. 800g), shredded thin
  • 0.25 head red cabbage (approx. 200g), shredded thin
  • 2 large carrots (approx. 150g), julienned or grated
  • 0.25 small red onion (approx. 25g), shaved paper-thin
  • 1 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 2 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • 0.5 tsp celery seed
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Halve and core the green and red cabbages. Use a sharp chef's knife or mandoline to slice them into thin, confetti-like ribbons.
  2. In a large stainless steel mixing bowl, toss the shredded green cabbage, red cabbage, julienned carrots, and shaved red onion until thoroughly combined.
  3. In a separate small mixing bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, and celery seed. Continue whisking until the sugar is dissolved and a stable, creamy emulsion is formed.
  4. Pour the dressing over the cabbage mixture. Use large spoons or tongs to fold the vegetables into the dressing until every strand is evenly coated.
  5. Season with kosher salt and cracked black pepper to taste, then cover and refrigerate for at least 30 minutes to allow the osmosis process to soften the fibers while maintaining a crisp snap.