Ingredients
Yield: 10 (1/2-cup) servings
6 cups (18 ounces or 510 grams) shredded cabbage
3 medium carrots, peeled and finely grated
1/2 cup packed fresh parsley leaves, chopped
1 cup (170 grams) mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds, optional
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
