A delightful twist on the classic coleslaw, combining fresh vegetables with a tangy-sweet dressing.
Shred the cabbage, carrots, and onion finely and place them in a large mixing bowl.
Use a mandoline slicer for uniform and thin shreds.
In a saucepan, combine the celery seed, dry mustard, salt, vinegar, olive oil, and sugar.
Whisk continuously to ensure the sugar dissolves completely.
Heat the dressing mixture over medium heat until it just starts to boil, then remove from heat.
Do not let the dressing boil for too long to preserve its tangy flavor.
Pour the warm dressing over the shredded vegetables and toss to coat evenly.
Toss gently to avoid bruising the vegetables.
Cover the bowl and refrigerate the coleslaw for at least 2 hours before serving.
Stir occasionally to ensure the flavors meld evenly.
Serve the coleslaw chilled as a side dish or topping.
Garnish with a sprinkle of freshly chopped parsley for added color.
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