By Kay Chun

This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they’re unavailable.

INGREDIENTS

  • 1 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon celery seeds
  •  Kosher salt and black pepper
  • 1 medium head green cabbage (about 2 pounds)
  • ½ medium head purple cabbage (about 1 pound)
  • 2 carrots, grated on the large holes of a box grate

PREPARATION

  1. In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
  2. Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
  3. Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
  4. Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

Note: McCormick celery seed can be found in the spice section of your local market, or instead, you could add ½ cup of your favorite chopped fresh herb.