Coleslaw Recipe

Prepare cabbage

Remove outer leaves from the green and red cabbage. Quarter the green cabbage and remove the core. Thinly slice the cabbage crosswise into shreds about 1/8" (use a sharp knife, mandoline, or food processor with shredding disc). Measure 6 cups shredded green cabbage and 2 cups shredded red cabbage and place them in a large mixing bowl.

Shred carrot

Peel and grate 1 cup of carrot (about 2 medium carrots) on the large holes of a box grater or in a food processor. Add the grated carrot to the bowl with the cabbage.

Slice onion and chop herbs

Finely mince about 1 tablespoon (heaping) of red onion and roughly chop 2 tablespoons fresh parsley. Add both to the cabbage and carrot.

Toss the vegetables lightly to combine and to create space for the dressing to coat evenly.

Mix dressing

In a medium bowl, whisk together 3 tablespoons mayonnaise, 3 tablespoons plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey until smooth and glossy.

Season dressing

Stir in 3/4 teaspoon celery seed (reserve 1/4 teaspoon for garnish if desired), 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 teaspoon more honey if you prefer sweeter, or another 1/2 teaspoon vinegar for more tang.

Let the dressing sit for 5 minutes to allow flavors to meld while you finish preparing the slaw.

Combine dressing and slaw

Pour the dressing over the prepared cabbage mixture. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated. Press down gently to help the dressing distribute.

Rest and chill

Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours. Chilling softens the cabbage slightly and lets flavors marry. Before serving, taste and adjust seasoning with a pinch more salt, pepper, or a splash of vinegar if needed.

Finish

If you reserved celery seed, sprinkle it on top as a garnish and give the slaw one final toss. Serve chilled or at cool room temperature.