Coleslaw Recipe

Prepare vegetables

Core and thinly slice the green and red cabbage. Finely shred or slice so you have about 6 cups green cabbage and 2 cups red cabbage. Peel and grate the carrots to yield about 1 1/2 cups. Very thinly slice half a small red onion to make 1/2 cup. Chop parsley roughly.

Salt and rest (optional for crisper texture)

Place the shredded cabbage and grated carrots in a large bowl. Sprinkle 1 teaspoon kosher salt over the vegetables and toss to combine. Let sit 10 minutes, then squeeze lightly with clean hands or press through a colander to remove excess moisture. This step makes the slaw crisper and prevents a watery dressing.

Combine slaw vegetables

Return the drained vegetables to the large mixing bowl. Add the thinly sliced red onion, chopped parsley, 1/2 teaspoon celery seed (if using), and 1/4 teaspoon freshly ground black pepper. Toss gently to distribute evenly and set aside while you make the dressing.

Mix dressing

In a medium bowl, whisk together 3/4 cup mayonnaise and 1/4 cup plain Greek yogurt (or sour cream) until smooth. Add 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, and 1/2 teaspoon honey (if using). Whisk until the sugar dissolves and the dressing is homogenous. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; taste and adjust acidity or sweetness as desired (add more vinegar for tang, more honey or sugar for sweetness).

Combine dressing and slaw

Pour the dressing over the prepared slaw vegetables. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated. Make sure to scrape the bottom of the bowl to incorporate any dressing that pooled.

Chill and marry flavors

Cover the bowl and refrigerate the coleslaw at least 30 minutes, preferably 1–2 hours, to allow flavors to meld and the cabbage to soften slightly. If the slaw appears dry after chilling, stir and add up to 1–2 tablespoons extra mayonnaise or a splash of apple cider vinegar to adjust consistency and flavor.

Final seasoning and serve

Taste the chilled slaw and adjust salt, pepper, or sweetness as needed. Transfer to a serving bowl and garnish with an additional sprinkle of chopped parsley or a pinch of celery seed if desired. Serve cold.