Coleslaw Recipe

Prepare cabbage: remove any tough outer leaves. Quarter the green cabbage, remove core, and thinly slice to yield about 4 cups shredded. Repeat with red cabbage to yield about 2 cups. Alternatively, use a mandoline or food processor with shredding disc for consistent shreds.

Grate carrots on the large holes of a box grater or use a food processor to produce about 1 1/2 cups grated carrots.

Thinly slice 1/2 cup red onion: halve the onion, slice into very thin half-moons so they mingle with the cabbage without dominating.

Chop fresh parsley finely and measure 1/4 cup. Combine shredded green cabbage, red cabbage, grated carrots, sliced red onion, and chopped parsley in a large mixing bowl. Toss lightly to combine.

In a medium bowl or jar, combine 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt. Whisk until smooth.

Add 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar, 1/2 teaspoon celery seed, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake (if using a jar) until sugar dissolves and dressing is homogeneous. Taste and add 1 tablespoon lemon juice if you want more brightness or to adjust acidity.

Adjust seasoning: taste a small spoonful of dressing and add more salt, pepper, or vinegar as needed (small increments: 1/4 tsp salt or 1/2 tsp vinegar at a time).

Pour the dressing over the slaw base. Start with about two-thirds of the dressing, toss well to coat evenly using tongs or two large spoons. Add more dressing if you prefer a creamier coleslaw, but avoid overdressing to keep crunch.

Let the coleslaw rest chilled for at least 20–30 minutes to allow flavors to meld and cabbage to slightly soften. For best flavor, refrigerate 2 hours. If the mixture releases liquid, briefly toss again before serving and drain off excess if desired.

Final adjustment: before serving, taste and add a pinch of salt, a grind more black pepper, or a splash (1–2 tsp) of vinegar if it needs brightness. Serve cold or chilled.