Ingredients:

  • 4 cups finely shredded Green Cabbage
  • 1 cup finely grated Carrots
  • 2 tablespoons very finely minced Yellow Onion
  • 1 cup full-fat Mayonnaise
  • 3 tablespoons Distilled White Vinegar
  • 3 tablespoons Granulated Sugar
  • 2 tablespoons Whole Milk
  • 1 teaspoon Whole Celery Seed
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 teaspoon Fine Sea Salt

Instructions:

  1. Finely shred the cabbage and grate the carrots. Very finely mince the onion; place all prepped vegetables into a large mixing bowl.
  2. In a separate smaller bowl, combine the mayonnaise, white vinegar, sugar, milk, celery seed, black pepper, and salt.
  3. Whisk the dressing vigorously until the sugar is completely dissolved and the mixture is smooth and homogenous. Taste and adjust seasoning.
  4. Pour the completed dressing over the prepared vegetables in the large bowl.
  5. Gently fold and toss the mixture using a large spoon until every piece of vegetable is evenly coated. Avoid crushing the cabbage.
  6. Cover the bowl tightly or transfer the slaw to an airtight container. Refrigerate for a minimum of 1 hour, but ideally 3-4 hours, to allow the flavours to meld before serving.