Classic Coleslaw

Ingredients

Serves/makes 12

1 large head green cabbage, about 3 1/2 pounds, finely shredded on a mandoline or by hand (see notes)

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 (see notes)

1/4 cup roughly chopped fresh parsley leaves

1 cup white sugar

1/2 cup kosher salt

1.
For the Slaw Mix: Combine cabbage, onion, carrot, and parsley in a large bowl, leaving plenty of room to toss (you may have to use 2 large bowls if your bowls are not large enough). Sprinkle with sugar and salt and toss to combine. Let rest 5 minutes, then transfer to a large colander and rinse thoroughly under cold running water.
2.
Transfer rinsed mixture to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more paper towels. Return to large bowl and set aside.
3.
For the Dressing: Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogenous.
4.
Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.