½cupyour favorite mayoI use Vegenaise or Sir Kensington's
¼cupsour creamdairy or vegan
1tablespoonhoney sub maple syrup, agave or keto syrup
1tablespoonwhole grain Dijon mustard
1tablespoonprepared horseradishoptional
2teaspoonsapple cider vinegar
¼teaspoonsea salt
¼teaspoonpepperground black or white
⅛teaspooncelery seedoptional
Instructions
Make the Coleslaw Dressing
Place all ingredients in a bowl and whisk until blended or in a jar and shake well.
Slice the Cabbage by Hand
Slice a small piece off the root end. Stand the head on the flat end and cut through the cabbage vertically. Lay the halves down flat and cut each half again, so you have 4 quarters. Slice the cabbage thin crosswise with a sharp chef's knife. Grate carrots on a grater and chop the parsley by hand. T
Slice the Cabbage by Food Processor
Slice a small piece off the root end. Stand the head on the flat end and cut through the cabbage vertically. Lay the halves down flat and cut each half again, so you have 4 quarters. Insert the thin slicing blade. Cut the quarters in half for eighths to fit in the feed tube. Place each piece cut side down into the feed tube and process through. Swap out to the grating blade and do the carrots. Chop the parsley by hand.
Finish the Coleslaw
Once vegetables are sliced, combine in a bowl and dress before serving or up to an house ahead. You can make the coleslaw and dressing 1-2 days ahead, stored separately, and dress when ready.