Yield: 10 to 12 servings
12 cups shredded green cabbage (1 head)
2 cups shredded purple cabbage (½ head)
1 cup shredded carrot
1 cup mayonnaise
¼ cup chopped fresh flat-leaf parsley
½ cup apple-cider vinegar
1 tablespoon celery salt
1 teaspoon ground black pepper
¼ teaspoon ground mustard
1. In a large bowl, combine green cabbage, purple cabbage, and carrot.
2. In a medium bowl, whisk together mayonnaise, parsley, vinegar, celery, salt, pepper, and mustard. Pour over cabbage mixture, tossing gently to combine.