Coleslaw Recipe

Prepare the vegetables

Trim outer leaves from cabbage. Cut cores out and thinly shred both green and red cabbage using a sharp knife, mandoline, or food processor until you have about 5 cups combined (4 cups green + 1 cup red). Place shredded cabbage in a large mixing bowl.

Add carrots and aromatics

Peel and grate or julienne the carrot and add it to the cabbage. Thinly slice the green onions and add them along with the chopped parsley (if using). Toss the vegetables lightly to combine and evenly distribute ingredients.

Whisk the dressing

In a medium bowl, combine mayonnaise, yogurt (or sour cream), apple cider vinegar, Dijon mustard, honey (or sugar), celery seed (if using), kosher salt, black pepper, and lemon juice (if using). Whisk until smooth and the honey is fully dissolved. Taste and adjust seasoning: add a pinch more salt, a little more vinegar for brightness, or a touch more honey for sweetness.

Combine dressing and salad

Pour about three-quarters of the dressing over the shredded vegetables and toss thoroughly with tongs or two large spoons to coat. Add more dressing as needed until the cabbage is evenly coated but not swimming in dressing. You may not need all the dressing, depending on preference.

Rest to meld flavors

Cover the bowl and refrigerate the coleslaw for at least 30 minutes to 1 hour to allow flavors to meld and for the cabbage to soften slightly. If preparing farther ahead (up to 24 hours), store in an airtight container and stir before serving. If the mixture releases liquid, drain a little or whisk in a splash more mayonnaise/yogurt to adjust consistency.

Final adjustment and serve

Shortly before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Toss again and transfer to a serving bowl. Garnish with an extra sprinkle of celery seed or chopped parsley if desired.