Creamy coleslaw with apples and celery

Name: Creamy coleslaw with apples and celery
Prep time: 20 min
Total time: 20 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 4 cups (1 L) green cabbage, shredded very finely; 1 cup (250 ml) red cabbage, shredded finely; 2 medium carrots, grated; 2 celery stalks, sliced thinly; 3 green onions, sliced thinly; ¼ cup (60 ml) fresh flat-leaf parsley, chopped; 1 Granny Smith apple, julienned (cut last); ⅓ cup (80 ml) mayonnaise; 2 tbsp (30 ml) sour cream; 2 tbsp (30 ml) apple cider vinegar; 1 tbsp (15 ml) Dijon mustard; 1 tbsp (15 ml) honey; Juice of ½ lemon; Salt and pepper to taste

Preparation 20 min
Refrigeration 1 h
Servings 6 to 8
Freezing I do not suggest

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For the salad

4 cups (1 L) green cabbage, shredded very finely
1 cup (250 ml) red cabbage, shredded finely
2 medium carrots, grated
2 celery stalks, sliced thinly
3 green onions, sliced thinly
¼ cup (60 ml) fresh flat-leaf parsley, chopped
1 Granny Smith apple, julienned (cut last)

For the dressing

⅓ cup (80 ml) mayonnaise
2 tbsp (30 ml) sour cream
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) honey
Juice of ½ lemon
Salt and pepper to taste

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Preparation

In a large bowl, combine the green cabbage, red cabbage, carrots, celery, green onions and flat-leaf parsley. Reserve in the fridge.
In a small bowl, whisk the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey and lemon juice until you get a smooth and homogeneous consistency. Salt and pepper generously to taste.
Only at the very end, just before mixing the salad, cut the Granny Smith apple into julienne. This is the technique to prevent it from browning.
Add the apple to the vegetables and immediately pour the dressing over top. Mix well so everything is uniformly coated. The tangy dressing will wrap the apple and prevent it from browning during marinating.
Refrigerate at least 1 hour before serving, to let the flavors marry completely and allow the cabbage to soften slightly while keeping its crunch.