Creamy Coleslaw

Ingredients

• For the slaw mix:
• 1 large head green cabbage, about 3 1/2 pounds, finely shredded on a mandoline or by hand
• 1 large red onion, finely sliced on a mandoline or by hand
• 1 large carrot, peeled and grated on the large holes of a box grater
• 1/4 cup roughly chopped fresh parsley leaves
• 1 cup white sugar
• 1/2 cup kosher salt
• For the dressing:
• 3/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon freshly ground black pepper
• 3 tablespoons sugar

Directions

1. To make the slaw mix, put the cabbage, onion, carrot, and parsley into a roomy large bowl, using 2 large bowls if yours do not leave you enough space to toss comfortably. Scatter the sugar and salt over the vegetables, toss everything together, and let it sit for 5 minutes. Tip the mixture into a large colander and wash it very well with cold running water. Move the rinsed vegetables to a salad spinner and spin them dry. If you are not using a spinner, spread the mixture on a large rimmed baking sheet covered with a triple layer of paper towels or a clean kitchen towel, then press away the moisture with more paper towels. Put the dried mixture back in the large bowl and keep it there for the moment.
2. For the dressing, add the mayonnaise, vinegar, mustard, black pepper, and sugar to a medium bowl, then whisk until the mixture is smooth and fully blended.
3. Pour the dressing onto the cabbage mixture and toss until everything is evenly coated. Taste, then add more salt, pepper, sugar, and/or vinegar if you want to adjust the seasoning.