Coleslaw Recipe

1. Prepare cabbages

Remove outer wilted leaves from the cabbages. Quarter the green and red cabbage heads, remove the cores, and thinly slice each quarter into shreds about 1/8–1/4 inch thick. You should end up with roughly 4–5 cups combined shredded cabbage.

2. Grate carrots

Peel the carrots and grate them on the large holes of a box grater or use a food processor with the shredding disk. Measure about 1 to 1 1/4 cups shredded carrot.

3. Slice onion and chop parsley

Trim and halve the red onion; slice very thin (use a mandoline if available) so the onion pieces are fine and not overpowering. Roughly chop the parsley leaves; you should have about 2 tablespoons.

4. Combine shredded cabbage, grated carrots, sliced red onion, and chopped parsley in a large mixing bowl. Toss lightly to mix and set aside while you make the dressing so flavors begin to meld.

5. In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, and honey until smooth.

6. Stir in celery seed, kosher salt, and freshly ground black pepper. Taste and adjust seasoning: add up to 1 tablespoon more honey if you prefer sweeter, or an extra 1/2 tablespoon vinegar if you prefer tangier.

7. If using the apple, core and thinly slice half a green apple into matchsticks or small dice; toss immediately with a teaspoon of vinegar from the dressing ingredients to prevent browning. Toast sunflower seeds in a dry skillet over medium heat, shaking frequently, for 2–3 minutes until lightly golden and fragrant; cool.

8. Pour the dressing over the cabbage mixture. Using two large forks or salad tongs, gently toss until all vegetables are evenly coated. Start with about three quarters of the dressing, then add more if you like it creamier.

9. Fold in the optional apple and sunflower seeds if using. Adjust salt and pepper to taste.

10. For best texture and flavor, refrigerate the coleslaw at least 30 minutes before serving to allow flavors to meld and the cabbage to soften slightly. If making ahead, store covered up to 24 hours; stir again before serving and, if needed, add a splash of vinegar or a tablespoon of mayonnaise to refresh consistency.