1 medium cabbage (about 900 grams), outer leaves removed

3 medium carrots, peeled and grated

1/2 cup fresh parsley leaves, coarsely chopped

225 grams of your favourite mayonnaise (homemade or store bought)

2 tablespoons apple cider vinegar or more to taste

2 tablespoons Dijon mustard or coarse ground mustard

1 teaspoon celery seeds

1/4 teaspoon fine sea salt or more to taste

1/4 teaspoon fresh ground black pepper or more to taste

1 to 2 teaspoons sugar or honey, optional, for a sweeter coleslaw

Wonderclaws

Large bowl

Small bowl or jar for dressing

1. Prepare the Vegetables: Quarter the cabbage through the core, then cut out the core. Cut each quarter crosswise in half and finely shred. You can use your Wonderclaws to grip the cabbage to avoid slicing your fingers.
2. Place the shredded cabbage in a large bowl (you’ll have 6 to 8 cups). Add the shredded carrot and chopped parsley to the cabbage, grab your Wonderclaws and toss to mix.
3. Make the Dressing: In a separate bowl or jar, combine the mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If you prefer a sweeter coleslaw, stir in the optional sugar.
4. Combine and Mix: Pour two-thirds of the dressing over the cabbage and carrot, then, using your Wonderclaws, toss well—once mixed, taste test. Then unleash your inner chef to decide if more dressing is needed.
5. Adjust and Serve: Eat the coleslaw when ready, or let it sit in the refrigerator for about an hour to allow the flavours to meld and the cabbage to soften.

CABBAGE VARIETY
Feel free to use green cabbage, red cabbage, savoy cabbage, or Napa cabbage. Use a combination of two cabbage varieties for a colourful and textured coleslaw.

BAGGED COLESLAW MIX
If you’re looking for convenience, you can use store-bought bags of pre-shredded cabbage or coleslaw mix. Simply replace the cabbage and carrot with the bagged mix.

MAKE AHEAD
Shred the vegetables a day or two ahead and store them in a resealable bag in the refrigerator. The dressing can also be mixed in advance and covered in the fridge for weeks. Combine the cabbage, carrots, and dressing the night before or on the day of serving. The vegetables’ crunch will remain if you assemble them closer to serving time.

LEFTOVER DRESSING
Don’t even think about tossing out that leftover coleslaw dressing! Tuck it away in the fridge, and guess what? It’s a versatile wizard that can transform into a sandwich spread, a veggie-dipping superstar (try with the Wonderback Potatoes) or a sauce that’ll make your meats and roasted veggies swoon.

LEFTOVER DRESSING
Unlike other coleslaws that rely on sugar for sweetness, we trust the natural allure of cabbage and carrots to shine. But hey, if you beg to differ, add a teaspoon of sugar to the dressing before uniting it with the cabbage and carrot.