Crispy Apple and Herb Coleslaw

• White Cabbage, shredded finely ½ small
• Red Cabbage, shredded finely ½ small
• 2 Carrot, large, shredded
• 1 Red Onion, large, cut into very thin halves
• 1 Granny Smith Apple, crisp, cored and cut into fine matchsticks
• 50 g Mayonnaise, good quality
• 50 g Sour Cream
• 1 tbsp Dijon Mustard
• 2 tbsp Apple Cider Vinegar
• 0.5 tsp Celery Seeds
• Smoked Paprika A few pinches
• 1 tbsp Fine Sea Salt
• Fresh Chives, finely chopped 1 small bunch (with flat-leaf parsley)
• Fresh Flat-Leaf Parsley, finely chopped 1 small bunch (with fresh chives)

Instructions

1. 1
   Place your shredded white cabbage, red cabbage, and carrots into a large colander over the sink. Sprinkle over 1 tablespoon of salt and toss well so everything is coated. Let it sit for 30 minutes.
2. 2
   Rinse the cabbage and carrots thoroughly under cold running water to remove the excess salt. Transfer the vegetables to a clean tea towel, roll it up tightly, and squeeze out as much remaining moisture as possible. (Or use a salad spinner if you have one). The veg should feel dry to the touch.
3. 3
   In a large mixing bowl (big enough to hold all the slaw), whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, celery seeds, and smoked paprika until completely smooth.
4. 4
   Add the dried cabbage and carrots to the dressing bowl. Toss in the finely sliced red onion, the fresh Granny Smith apple matchsticks, and the chopped chives and parsley. Fold everything together gently until every strand is beautifully coated.