| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 small head green cabbage
- 1/2 small head red cabbage
- 3/4 cup mayonnaise
- 1/4 cup white wine vinegar, such as Chardonnay
- 1 to 2 tablespoons granulated sugar
- 2 teaspoons celery seeds
- Kosher salt and freshly ground black pepper
- 1 cup matchstick carrots
- 1/4 cup fresh parsley leaves
Instructions
- Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
- Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
- Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 209 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 405 mg |
Reviews
I thought the white wine vinegar was a little overpowering at first, but the next day it was perfect after marinating in the fridge overnight.
I didn’t have any red cabbage so I used all green. I used 1/2 cup mayo and 1/4 cup sour cream and replaced the chardonnay vinegar with red wine vinegar, added some apple and it was soooo good.
Cabbage is cut too thick. Best way is to use a mandolin.
Dressing: salt and pepper, half a cup of heavy cream. Whip cream until it starts to thicken, add cider vinegar to clabber the cream, balance the vinegar with some sugar to your taste. Adjust other seasoning to taste.
This was delicious. I used celery salt instead of celery seed cuz that’s what I had. It was great on our pulled pork sliders.
Popular favorite in my house, make it constantly through the summer. Dressing is creamy, but much lighter than the ones you buy in the deli, and great balance between sugar and vinegar.
Tasty!
I buy slaw mix which makes it easier and use apple cider vinegar and skip the parsley. Then it’s classic southern slaw!
I didn’t have purple cabbage as I’m shopping on line for delivery. I’m using a Chinese green cabbage, carrots and the rest of the ingredients in the recipe. It is now marinating for a couple of hours before I try it again. I know it will be delicious.
I made this for our Sunday dinner… I put the carrots in with the cabbage at the beginning… I used 3/4 of the dressing, otherwise it would swimming… the carrot juice made the slaw more orange than it liked… save the carrots for the end… cabbage does need to marinate otherwise the cabbage is crunchy and over powering strong. My husband thought it tasted like his Aunt Toot’s Virginia recipe.
Well, it looks easy enough. Think I’ll try it. I’ll let you know how it turns out.