Recipe information
Yield
Makes 8 servings
Ingredients
1 2-pound green cabbage, quartered, cored, very thinly sliced (10 to 11 cups)
4 large carrots, peeled, shredded
2 teaspoons coarse kosher salt, divided, plus more for seasoning
2/3 cup mayonnaise
1/3 cup Creole mustard
3 large green onions, chopped
3 tablespoons chopped fresh parsley
1 small celery stalk, chopped
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
Preparation
Step 1
Place cabbage in large colander; place carrots in medium colander. Toss cabbage with 1 1/2 teaspoons coarse salt. Toss carrots with 1/2 teaspoon coarse salt. Let stand 1 hour, tossing occasionally. Drain both vegetables; transfer to large bowl. Whisk mayonnaise and all remaining ingredients in medium bowl. Season dressing to taste with coarse salt and pepper.
Step 2
Drain any liquid from vegetables; toss with enough dressing to coat.
