Ingredients

Equipment Needed

• •Large chef's knife or mandoline
• •Box grater or food processor with grating disc
• •Large mixing bowl with lid

Instructions

1. 1

   Shred the cabbage properly

   Quarter the cabbage through the core, then cut out the dense white triangle from each wedge. Slice each quarter crosswise into the thinnest shreds you can manage, about an eighth of an inch thick. Your knife should whisper through the leaves. Uniform shreds dress evenly and create that characteristic texture where every bite holds the same proportion of crunch and cream.

   A sharp knife matters more here than anywhere else. Dull blades bruise cabbage, releasing bitter compounds and turning your slaw gray within hours.
2. 2

   Prepare vegetables

   Transfer shredded cabbage to your largest mixing bowl. Add the grated carrots, letting their orange threads scatter across the pale green like confetti. Sprinkle the minced onion throughout. The onion should be cut so fine it nearly disappears into the dressing. Large pieces create hot spots that overwhelm the other flavors.

3. 3

   Build the dressing

   In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until the sugar dissolves completely. This takes thirty seconds of determined whisking. Add the Dijon mustard, celery seed, salt, pepper, and cayenne if using. Whisk again until everything is uniform. Taste the dressing now, before it meets the vegetables. It should taste slightly too strong, a bit too tangy and sweet. The cabbage will mellow everything.

   Celery seed is the secret handshake of Midwestern coleslaw. That distinctive, slightly bitter, herbaceous note is what separates a proper slaw from dressed cabbage.
4. 4

   Dress the slaw

   Pour the dressing over the vegetables. Using two large spoons or your impeccably clean hands, toss everything together until each shred glistens with coating. Work from the bottom of the bowl upward, folding rather than stirring. You want the dressing distributed, not the cabbage bruised into submission.

5. 5

   Let it marry

   Cover the bowl tightly and refrigerate for at least one hour, preferably two. During this rest, the salt draws moisture from the cabbage while the vegetables absorb the dressing's flavors. The slaw will appear looser, wetter. This is correct. Give it a good stir before serving.

   After resting, you'll notice liquid pooling at the bottom. Some cooks drain this off, but I leave it. That liquid is flavor. Stir it back in.
6. 6

   Final seasoning and serve

   Taste and adjust seasoning. The resting period mellows everything, so you may need another pinch of salt or splash of vinegar to brighten the flavors. Transfer to your serving bowl, give it one final toss to redistribute the dressing that's settled, and serve cold. A light dusting of paprika adds color if you're feeling festive.

Chef Tips

• •Choose a cabbage that feels heavy for its size with tightly packed leaves. Loose, lightweight heads have been sitting too long and will turn to mush when dressed.
• •Make your slaw the night before your event. It only improves with time, up to about three days. The flavors deepen and the texture reaches its ideal state after eight hours of refrigeration.
• •For a crowd, double everything but increase the dressing by only half. Cabbage releases water as it sits, and too much dressing drowns the vegetables.
• •If your household objects to raw onion, soak the minced pieces in ice water for ten minutes, then drain and pat dry. This removes the harsh sulfur compounds while preserving the flavor.

Advance Preparation

• •Coleslaw improves dramatically after overnight refrigeration and keeps well for up to 3 days. Make it the day before your event for best results.
• •The dressing can be prepared up to 5 days ahead and refrigerated separately. Whisk before using.
• •Vegetables can be shredded up to 4 hours ahead and stored in a sealed bag with a damp paper towel. Dress no more than 24 hours before serving for optimal texture.

Frequently Asked Questions

Nutrition Information

1 serving (about 370g)