Creamy Coleslaw Recipe

• 1 large head green cabbage, about 3 1/2 pounds, finely shredded on a mandoline or by hand (see note)
• 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 note)
• 1/4 cup roughly chopped fresh parsley leaves
• 1 cup white sugar
• 1/2 cup kosher salt
• 3/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon freshly ground black pepper
• 3 tablespoons sugar

1. Combine cabbage, onion, carrot, and parsley in a large bowl, leaving plenty of room to toss (you may have to use two large bowls if your bowls are not large enough). Sprinkle with sugar and salt and toss to combine. Let rest five 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. 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.

green cabbage, red onion, carrot, parsley, white sugar, kosher salt, mayonnaise, apple cider vinegar, mustard, freshly ground black pepper, sugar

Taken from www.seriouseats.com/recipes/2013/07/creamy-cole-slaw.html (may not work)