Ingredients

Equipment Needed

• •Large mixing bowl
• •Sharp chef's knife
• •Box grater or food processor with shredding disc
• •Small bowl and whisk for vinaigrette

Instructions

1. 1

   Choose your cabbage

   Start with the cabbage. Pick one that feels heavy for its size, with leaves tightly furled and no brown spots at the stem end. A fresh cabbage squeaks when you press it. That tension means water, and water means crunch. If your cabbage feels light or papery, it has been sitting too long.

2. 2

   Shred the vegetables

   Quarter the cabbage through the core, then slice out the dense white wedge from each piece. Shred the cabbage as thinly as you can manage. This is the work that matters. Thick chunks do not absorb vinaigrette or soften properly. You want ribbons that tangle together. Grate the carrots on the large holes of a box grater so they match the cabbage in texture.

   A sharp knife is safer than a dull one. Let the blade do the work. Do not force it through the cabbage.
3. 3

   Combine the vegetables

   Toss the shredded cabbage, grated carrots, sliced scallions, and parsley together in your largest bowl. Use your hands. You want everything distributed evenly, the bright orange carrots threaded through the pale green cabbage.

4. 4

   Make the vinaigrette

   Whisk together the apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. The mustard is doing two jobs here: adding depth and helping the oil and vinegar hold together. Stream in the olive oil slowly while whisking until the dressing thickens and becomes glossy. Taste it. It should be bright and assertive. The cabbage will absorb much of that punch.

   Good olive oil matters here. You will taste it. Use something you would be happy to dip bread into.
5. 5

   Dress and rest

   Pour the vinaigrette over the vegetables and toss thoroughly with your hands or two large spoons. Get the dressing into every crevice. Add celery seeds now if using. Let the slaw rest at room temperature for at least fifteen minutes, or refrigerate for up to two hours. The cabbage will soften slightly, lose some of its raw bite, and the flavors will come together.

6. 6

   Taste and adjust

   Before serving, taste the slaw again. Cabbage drinks up dressing. You may need another pinch of salt, another splash of vinegar. Trust your palate. The slaw should taste alive, with crunch that gives way to bright acidity and the sweetness of good carrots.

Chef Tips

• •At the farmers market, look for cabbages with outer leaves still attached. Those leaves protect the head and tell you how long ago it was harvested. Wilted outer leaves mean an old cabbage underneath.
• •The vinaigrette can be made a day ahead and refrigerated. Bring it to room temperature and whisk again before dressing the slaw.
• •This slaw keeps well for two to three days in the refrigerator and actually improves overnight. The crunch softens to pleasant resistance rather than raw toughness.
• •In winter, try adding shaved fennel or thinly sliced red onion. In summer, a handful of fresh herbs from the garden belongs here: dill, cilantro, or basil all work.

Advance Preparation

• •Cabbage can be shredded and refrigerated in a sealed container up to one day ahead. It will lose some crispness but remain usable.
• •Vinaigrette can be made three days ahead and stored refrigerated. Whisk before using.
• •Fully dressed slaw keeps refrigerated for up to three days and improves with time.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)