Ingredients:

  • 1 medium head Green Cabbage (approx. 900g), outer leaves removed
  • 0.5 head Red Cabbage (approx. 450g)
  • 2 large Carrots (200g), peeled and grated
  • 0.5 White Onion (100g), finely minced
  • 1 tbsp Kosher Salt
  • 1 tbsp Granulated Sugar (for degorging)
  • 1 cup High-quality Mayonnaise (230g)
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Granulated Sugar (for dressing)
  • 1 tsp Dijon Mustard
  • 0.5 tsp Celery Seed
  • 0.5 tsp Freshly cracked Black Pepper

Instructions:

  1. Quarter the green and red cabbage and remove the cores. Use a sharp chef's knife or mandoline to create thin, uniform shreds. Grate the carrots using the large holes of a box grater.
  2. In a large mixing bowl, toss the shredded cabbage, carrots, and minced onion together until the colors are evenly distributed.
  3. Sprinkle 1 tablespoon of salt and 1 tablespoon of sugar over the vegetable mixture. Toss thoroughly and transfer to a large colander set over a bowl. Let rest for 45 to 60 minutes to draw out excess moisture.
  4. Rinse the vegetables under cold running water to remove excess salt and sugar. Transfer to a clean kitchen towel and pat bone-dry.
  5. In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, remaining 2 tablespoons of sugar, Dijon mustard, celery seed, and black pepper until smooth.
  6. Combine the dried vegetables with the dressing in a large bowl. Toss until well coated and serve immediately or refrigerate for up to 24 hours.