Shred the cabbage and carrot using a slicer (mandoline). Shred up the core of the cabbage too. Drain the canned corn.
Use a chopper or food processor to finely chop the onion and parsley. Add the *A* ingredients to the chopped vegetables and mix to make the dressing.
Combine the shredded vegetables with the dressing.
Transfer to serving plates and it's done!
Story Behind this Recipe
Coleslaw is a firm favorite in our house. This time I made it with a mayonnaise-based dressing, and it was a hit. It may be even more popular than my original recipe! I think you see this type more often at prepared food counters.
Drain off any excess moisture well in Step 1. Make the dressing by chopping the onion and parsley very finely and mixing everything together with a whisk. You can also mix it in a food processor. Adjust the amount of wine vinegar used to taste.