Ingredients

  • ½ green cabbage
  • ½ purple cabbage
  • 1 red Spanish onion
  • 1 carrot
  • ½ cup salt
  • 1 cup sugar
  • ¾ cup mayonnaise
  • 2 tablespoons mustard
  • ¼ cup cider vinegar
  • 1 tablespoon black pepper
  • 20 grams parsley, chopped

                      recipe_step_coleslaw

Method

  1. Slice green and purple cabbage into quarters and remove cores. Shred finely using a mandolin. Finely slice red Spanish onion with a mandolin and set aside.
  2. Peel carrots and grate using a box grater, creating long shreds.
  3. Transfer cabbage shreds into a big mixing bowl and sprinkle salt and sugar over, mix by hand for 5 minutes to combine ingredients thoroughly. This process will pickle and soften the cabbage.
  4. Place cabbage shreds into a big strainer and rinse under running water, then transfer to a salad spinner to get rid of excess moisture.
  5. In a mixing bowl, whisk together mayonnaise, mustard and cider vinegar. Season with sugar and black pepper. Whisk until well combined and set aside.
  6. In a salad bowl, mix the green and purple cabbage, red onion and carrots. Add in the salad dressing and gently mix with salad tosser.
  7. Garnish with finely chopped parsley.