Ingredients:

• White cabbage – 300 g
• Carrot – 100 g
• Red cabbage – 200 g
• Celery leaves – 40 g
• Fresh parsley – 30 g
• Mayonnaise – 120 g

For the Dressing:

• Apple cider vinegar – 2 tbsp
• Dijon mustard – 1.5 tbsp
• Sugar – 1.5 tbsp
• Ground black pepper – ½ tsp
• Salt – ½ tsp

Step-by-Step Instructions:

Step 1: Prepare the Vegetables

1. Shred the cabbages:
   Begin by finely shredding both the white and red cabbages. You can use a knife or a mandoline slicer for more even and thin slices. Place the shredded cabbage into a large mixing bowl.
2. Grate the carrot:
   Peel and grate the carrot using a box grater or a food processor. Add the grated carrot to the bowl with the cabbage.
3. Chop the herbs:
   Finely chop the celery leaves and parsley. These fresh herbs add a subtle flavor and extra nutrition to the salad. Toss them into the cabbage and carrot mixture.

Step 2: Make the Dressing

1. Combine the wet ingredients:
   In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard. The vinegar provides the tangy element that balances the richness of the mayonnaise.
2. Season the dressing:
   Add the sugar, ground black pepper, and salt to the dressing. Whisk the mixture until smooth and creamy. The sugar adds a touch of sweetness, while the pepper and salt bring out the flavors.

Step 3: Assemble the Coleslaw

1. Pour the dressing:
   Pour the prepared dressing over the cabbage, carrot, and herb mixture. Toss everything together using a pair of tongs or two large spoons, ensuring that all the vegetables are evenly coated with the creamy dressing.
2. Let it rest:
   For the best flavor, cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld together and the cabbage to soften slightly while still maintaining its crunch.

Cooking Tips:

• Customizing the texture: If you prefer a creamier coleslaw, feel free to add an extra tablespoon or two of mayonnaise.
• Add some crunch: For an additional layer of crunch, consider adding a handful of sunflower seeds, pumpkin seeds, or chopped walnuts.
• Spice it up: If you like your coleslaw with a kick, add a pinch of cayenne pepper or a splash of hot sauce to the dressing.
• Alternative to mayonnaise: If you’re looking for a lighter version, you can substitute part or all of the mayonnaise with Greek yogurt or sour cream.

Storage:

• Refrigerator: Store the coleslaw in an airtight container in the refrigerator for up to 3 days. The cabbage will stay crunchy, and the flavors will continue to develop over time.
• Freezing: It’s not recommended to freeze coleslaw, as the vegetables will lose their crunch and become soggy when thawed.

Nutritional Facts (per serving):

• Calories: 150 kcal
• Protein: 2g
• Carbohydrates: 12g
• Fats: 10g
• Fiber: 4g
• Sugar: 6g
• Sodium: 350mg
• Vitamin C: 60% of the daily recommended intake

FAQs:

1. Can I make this coleslaw ahead of time?
   Yes! In fact, it’s recommended to let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. You can prepare it up to a day in advance, just give it a good stir before serving.
2. Can I substitute the cabbage?
   Absolutely! You can experiment with other types of cabbage or leafy greens such as Napa cabbage, kale, or even Brussels sprouts for a different twist on the traditional coleslaw.
3. Can I reduce the sugar in the recipe?
   Yes, the sugar adds a subtle sweetness that balances the acidity of the vinegar and mustard, but you can adjust the amount to your taste or replace it with honey or another sweetener.
4. What can I substitute for celery leaves?
   If you don’t have celery leaves, you can use chopped celery stalks or leave it out entirely. You can also replace it with other fresh herbs like dill or cilantro.
5. Can I use store-bought mayonnaise?
   Of course! While homemade mayonnaise adds a richer flavor, any good-quality store-bought mayonnaise works perfectly in this recipe.

Conclusion:

This two-cabbage coleslaw is a fantastic addition to any meal, whether as a refreshing side dish for a barbecue or as a light lunch on its own. The vibrant colors of the red and white cabbage, along with the fresh herbs, make this salad not only visually appealing but also incredibly nutritious. The tangy dressing, made with Dijon mustard and apple cider vinegar, adds a delightful zing that complements the crunch of the vegetables. Easy to make and even easier to enjoy, this coleslaw is a go-to recipe that never disappoints. Whether you’re making it for a family dinner or a gathering with friends, it’s sure to be a crowd-pleaser!