A vibrant and tangy coleslaw perfect for gatherings.
Combine the shredded cabbage and sliced onion in a large bowl.
Use a mandoline slicer for even and thin slices of onion.
In a small saucepan, whisk together the sugar, vinegar, salt, celery seed, mustard, and olive oil.
Heat the mixture gently to dissolve the sugar completely.
Bring the dressing mixture to a gentle boil, then remove from heat and let it cool completely.
Stir occasionally while cooling to prevent separation.
Pour the cooled dressing over the cabbage mixture and toss well to coat evenly.
Ensure all the cabbage is coated for maximum flavor.
Transfer the slaw to a refrigerator-safe container and refrigerate for at least 8 hours.
Stir the slaw occasionally during marination for even flavor distribution.
Toss the slaw again before serving and enjoy.
Garnish with fresh parsley for a pop of color.
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