How to make
Begin by preparing the cabbage. Remove the outer leaves and wash the cabbage thoroughly under cold running water.
Cut the cabbage in half and shred it very finely using a sharp knife or a mandoline slicer. Finely shredded cabbage gives the salad a more delicate texture and allows it to absorb the dressing better.
Peel the carrots and grate them using a coarse grater.
Place the shredded cabbage and grated carrots in a large bowl. Sprinkle them lightly with salt and mix well with your hands. Gently pressing the cabbage helps soften it and releases some natural juices, making the salad more tender and flavorful.
Finely chop the onion so its flavor blends nicely with the other vegetables without overpowering them.
Wash and finely chop the parsley. Add the onion and parsley to the cabbage mixture and stir everything together.
Cover the bowl with plastic wrap and place it in the refrigerator for a few hours so the vegetables can soften slightly and the flavors can develop.
Meanwhile prepare the dressing. In a small bowl combine the mayonnaise, mustard, vinegar, and sugar. Add a pinch of salt and a little white pepper.
Whisk everything together until a smooth and creamy dressing forms.
Just before serving, pour the dressing over the cabbage mixture and gently toss the salad until all vegetables are evenly coated.
Classic coleslaw salad is now ready to enjoy.
If you enjoy classic salads, be sure to also try our traditional tabbouleh salad, the popular Bulgarian shepherd salad, or the simple cabbage and carrot salad.
