Green and purple cabbage, carrots, and parsley in a creamy, tangy, lightly sweet dressing.
SERVES6–8
PREP20 min
CHILL30–60 min
DIFFICULTYEasy
THE STORY
Cut it thick. Keep the crunch.
This slaw was designed to stay salad-like instead of collapsing into a soft shred. Green and purple cabbage are cut into quarter-inch ribbons, with carrots and parsley for color and texture.
Dress it 30–60 minutes before serving—enough time for the flavors to come together, but not so long that the cabbage loses the crunch that defines it.
Method
Prep vegetables.Remove tough outer leaves. Slice both cabbages ¼-inch thick—not finely shredded. Add carrots and parsley.
Make dressing.Whisk mayonnaise, vinegar, Dijon, celery seed, salt, pepper, and 1 Tbsp sweetener. Thin if desired.
Toss.Pour dressing over vegetables and coat thoroughly.
Chill.Cover and refrigerate 30–60 minutes.
Serve.Toss again and adjust seasoning. Serve cold.
Do not dress more than a few hours ahead. Add green onion, celery, sunflower seeds, or red pepper flakes; half the mayo can be replaced with plain Greek yogurt.
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