Cole Slaw Recipe

Trim any tough outer leaves from the cabbages. Cut each cabbage into quarters, remove the core, then finely shred using a sharp knife, mandoline (blade set to a thin setting), or food processor with shredding disk. Measure out 6 cups green cabbage and 1 cup red cabbage. Place shredded cabbage in a large mixing bowl.

Peel the carrots and either grate them on the large holes of a box grater, use a food processor shredder, or julienne. Measure 1 cup shredded carrots and add to the bowl with the cabbage.

Thinly slice about 1/4 cup red onion. If you prefer a milder onion flavor, rinse the slices briefly under cold water and drain well before adding. Add the onion to the cabbage and carrots.

If using, chop 2 tablespoons fresh parsley and add to the vegetable mixture. Toss the vegetables gently to combine and set aside while you make the dressing so flavors begin to mingle.

Combine base

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt (or sour cream) until smooth.

Season and sweeten

Add 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon granulated sugar (or honey), 1/2 teaspoon celery seed, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice (if using). Whisk thoroughly until the sugar dissolves and the dressing is homogenous. Taste and adjust seasoning—add up to another 1/2 tablespoon sugar if you prefer sweeter, or another 1 teaspoon vinegar for more tang.

If you want an extra-smooth dressing, you can blend the dressing ingredients briefly with an immersion blender or in a small food processor for 10–15 seconds.

Pour the dressing over the prepared vegetables. Use clean hands or two large spoons to toss the slaw thoroughly, making sure the dressing coats all the shreds evenly. Start with about three-quarters of the dressing, toss, then add more if needed to reach your preferred creaminess.

Taste and adjust: add more salt, pepper, sugar or vinegar as desired. If the slaw seems too dry, add a tablespoon of mayonnaise or yogurt at a time until satisfied.

Cover the bowl and refrigerate at least 30 minutes, preferably 1–2 hours, to let the flavors meld and for the cabbage to soften slightly. For best texture, make up to 24 hours ahead and toss again before serving. If the slaw releases liquid after resting, drain a little or fold in an extra tablespoon of mayonnaise to maintain creaminess.

Serve chilled as a side for barbecue, sandwiches, tacos, or as a topping for burgers. Garnish with an extra sprinkle of celery seed or chopped parsley if desired.