Cole Slaw Recipe

Prepare cabbage and vegetables

Remove any tough outer leaves from the cabbages. Cut each cabbage into quarters and remove the core. Using a sharp knife or a mandoline, thinly slice the cabbage to yield about 4 cups green and 1 cup red. Place shredded cabbage in a large mixing bowl.

Add carrot and aromatics

Peel and grate or julienne the carrot to equal about 1 cup and add to the bowl with the cabbage. Thinly slice 2 tablespoons of green onion and add. If using parsley, chop finely and add 2 tablespoons. Toss the vegetables lightly to combine.

Whisk dressing

In a separate medium bowl, combine 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt (or sour cream), 1 tablespoon apple cider vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar, and 1 teaspoon celery seed (if using). Whisk until smooth and sugar is dissolved.

Season dressing

Season the dressing with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: add the remaining salt and pepper in small increments if needed. The dressing should be tangy, slightly sweet, and creamy.

Combine slaw and dressing

Pour the dressing over the shredded vegetables. Using tongs or two large forks, toss thoroughly until all vegetables are evenly coated. Press the slaw gently into the bowl so the dressing distributes and flavors the vegetables.

Rest to meld flavors

Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours to allow flavors to meld and cabbage to soften slightly. If the slaw seems dry after resting, stir and add up to 1 tablespoon water or another 1/2 tablespoon mayonnaise to reach desired creaminess.

Final seasoning and serve

Just before serving, taste and adjust seasoning with additional salt and pepper to taste. Toss once more, then transfer to a serving bowl or platter. Serve chilled or at cool room temperature.