If you prefer a crisper slaw, rinse the shredded cabbage under cold water briefly, drain well, then spin or pat dry with paper towels. Chill while you prepare the dressing.

Make Dressing

In a medium bowl, whisk together mayonnaise, sour cream (or yogurt), apple cider vinegar, granulated sugar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth and sugar is dissolved.

Taste the dressing and adjust seasoning: add the optional 1 tsp lemon juice if you want more brightness, or up to another 1/4–1/2 tsp sugar if you prefer a sweeter slaw.

Combine & Chill

Pour the dressing over the shredded vegetables. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated.

Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours to allow flavors to meld. Toss again just before serving. If the slaw releases excess liquid, drain a little off before tossing for serving.

Finish & Serve

Taste and adjust salt and pepper. Sprinkle chopped fresh parsley over the top if using. Serve chilled or at cool room temperature alongside your BBQ mains.