Coleslaw Recipe

Prepare vegetables

Trim outer leaves from the cabbages. Quarter each head, remove core, and thinly shred using a sharp knife, mandoline, or food processor. Combine shredded green cabbage, red cabbage, grated or julienned carrot, and thinly sliced red onion in a large mixing bowl.

If the cabbage seems very wet, sprinkle 1/2 teaspoon kosher salt over it, toss, and let sit 10 minutes in a colander, then gently squeeze out excess moisture and return to the bowl. (This step prevents a watery dressing.)

Add chopped fresh parsley and toss to combine.

Make dressing

In a medium bowl or jar, whisk together mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, sugar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth and homogenous. Taste and adjust seasoning — add up to 1 tsp additional sugar for sweeter slaw or more vinegar/lemon for acidity.

If you prefer a thinner dressing, whisk in 1 to 2 teaspoons of cold water until you reach desired consistency.

Combine

Pour dressing over the prepared slaw and toss thoroughly with tongs or two large spoons until all vegetables are evenly coated.

For best flavor, cover and refrigerate at least 30 minutes, up to 4 hours, to allow flavors to meld. Toss again just before serving and adjust salt/pepper to taste.

Serve chilled as a side for sandwiches, grilled meats, or as a topping for tacos. Keeps well in an airtight container in the refrigerator for 3–4 days; note texture will soften over time.