2 cups mayonnaise low-fat is fine, as is swapping half with yogurt
1/4 cup smooth Dijon mustard
3 tablespoons whole grain mustard I use whole grain Dijon
2 tablespoons apple cider vinegar
1 teaspoon celery seed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups crumbled blue cheese optional
1/2 head green cabbage about 430 grams or 15 ounces for half
1/2 small head red cabbage about 375 grams or 13 ounces for half
1 large giant carrot about 6 ounces or 4 slim ones, scrubbed or peeled and shredded
1 cup cup chopped fresh parsley leaves or slivered kale leaves
Equipment
large bowl
smaller bowl
sharp knife
mandoline or food processor’s slicing blade
airtight jar
Directions
Mix the mayonnaise, mustards, vinegar, celery seed, salt, and pepper in a smaller bowl. Stir in blue cheese, if using.
Halve the cabbage halves and cut out the cores. Slice the cabbage as thinly as you can with a sharp knife, on a mandoline, or with a food processor’s slicing blade (lay the cabbage horizontally in the feed tube). Transfer chopped cabbage into a large bowl, fishing out any very large pieces and slicing them thinly by hand. Stir in the shredded carrot. If you’re going to dress this later, this is the best stopping point.
Up to an hour before you’ll eat the slaw, toss the cabbage mixture with dressing to taste –- you will want to start with half and add more as needed — and parsley. Adjust seasonings as needed.