This is the slaw you've been looking for. Not gloppy with mayo or soupy in the bottom. It's just right! And even better after a few hours in the fridge. For shorter preparation time, use pre-shredded mix.
- 1 large head green cabbage finely shredded on a mandoline or by hand
- 1 red onion finely sliced on a mandoline or by hand
- 1 large carrot peeled and grated lengthwise on the large holes of box grater
- 1/4 cup chopped fresh parsley
- 1 cup white sugar for marinade only; even so, I use less
- 1/2 cup kosher salt
- For the Dressing:
- 3/4 cup mayonnaise Duke's preferred
- 1/4 cup apple cider vinegar
- 2 Tbs. Dijon mustard
- 1 Tbs. freshly ground black pepper
- 3 Tbs. sugar
- Combine cabbage, onion, carrot, and parsley in large bowl, leaving room to toss. (Or use 2 bowls). Sprinkle with sugar and salt and toss to combine. Let rest 5 minutes, then transfer to large colander and rinse thoroughly under cold running water.
- Transfer rinsed mixture to a salad spinner and spin dry. Or use triple layer of paper towels or clean kitchen towel to blot mixture dry. Return to large bowl and set aside.
- For the Dressing: Combine mayo, vinegar, mustard, black pepper, and sugar in medium bowl and whisk to blend.
- Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper and/or vinegar, if desired. (Recipe lightly adapted from Chef J. Kenji Lopez-Alt)