Watch Us Make the Recipe You Will Need 1 medium cabbage, about 2 pounds, outer leaves removed 3 medium carrots, peeled and shredded cup fresh parsley leaves, chopped 1 cup (225 g) mayonnaise, see homemade mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard or coarse ground mustard 1 teaspoon celery seeds teaspoon fine sea salt teaspoon freshly ground black pepper 1 to 2 teaspoons sugar or honey (optional for a sweeter coleslaw) Directions 1Quarter the cabbage through the core, and then cut out the core
Place the kale in a large bowl and add 1 tablespoon olive oil and 1/2 teaspoon salt
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Storing and Reheating Thanksgiving Dressing Cool leftover dressing to room temperature and transfer to an airtight container (or several smaller for individual portions) within two hours
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