Ingredients:

  • 3/4 medium head Green Cabbage (approx. 700 g), finely shredded
  • 1/4 small head Red Cabbage (approx. 150 g), finely shredded
  • 2 large Carrots (approx. 120 g), coarsely grated
  • 1 teaspoon Fine Sea Salt (for sweating)
  • 2 stalks Spring Onions/Scallions, thinly sliced (optional)
  • 3/4 cup (180 ml) Full-Fat Mayonnaise
  • 1/4 cup (60 ml) Sour Cream or Crème Fraîche
  • 2 tablespoons (30 ml) Apple Cider Vinegar (ACV)
  • 1 tablespoon (15 ml) Granulated Sugar
  • 1 teaspoon (5 ml) Dijon Mustard
  • 1/2 teaspoon (2.5 ml) Freshly Ground Black Pepper

Instructions:

  1. Shred the green and red cabbage very finely. Combine the cabbage and grated carrots in a large mixing bowl.
  2. Salt and Rest: Sprinkle the 1 teaspoon of fine sea salt over the vegetables. Toss thoroughly using your hands.
  3. Draw Out Moisture: Transfer the salted vegetables to a colander and let rest for 15–20 minutes. Briefly rinse the vegetables under cold running water to remove excess salt.
  4. Dry Thoroughly: Immediately dry the vegetables thoroughly by spinning them in a salad spinner or squeezing gently between two clean tea towels. Return the dried vegetables to a clean mixing bowl.
  5. Create the Dressing: In a small bowl, combine the mayonnaise, sour cream (or crème fraîche), Apple Cider Vinegar, and Dijon mustard. Add the granulated sugar, black pepper, and sliced spring onions (if using). Whisk vigorously until completely smooth and homogeneous.
  6. Dress the Slaw: Pour about three-quarters of the dressing over the dried vegetables. Using tongs, fold the dressing into the slaw until everything is lightly coated. Do not overdress.
  7. Chill: Cover the bowl tightly and refrigerate for a minimum of 45 minutes, up to 4 hours, to allow the flavors to marry.
  8. Final Check and Serve: Just before serving, stir the coleslaw. If it looks dry, add a spoonful or two of the remaining dressing. Adjust salt and pepper one last time.