Cutting the cabbage coarsely gives the dish a different look from shredded-cabbage slaws. A full teaspoon of black pepper lends pleasant warm heat without overpowering. Make the dish up to one day ahead if you like—the veggies will stay crisp and the flavors will meld as the slaw chills.
1/4 cup canola mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon water
2 teaspoons grainy mustard
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/4 teaspoon kosher salt
3 cups chopped green cabbage
1 cup matchstick-cut carrot
1/2 cup fresh flat-leaf parsley leaves
Est. added sugars 1g
How to Make It
Combine first 7 ingredients in a medium bowl. Add cabbage, carrot, and parsley; toss to coat.