Coleslaw Recipe

Prepare vegetables

Remove any tough outer leaves from cabbages. Quarter the heads, remove cores, and finely shred each by hand with a knife, mandoline, or food processor. Place shredded green and red cabbage into a very large bowl. Peel and grate or julienne the carrots and add to the bowl. Thinly slice the red onion into half-moons and add. Add chopped parsley.

Optional step to soften: sprinkle 1/2 teaspoon salt over the shredded cabbage, toss and let sit for 10 minutes, then gently squeeze out excess liquid using a clean towel or by pressing with a sieve. This produces a crisper, less watery slaw.

Make dressing

In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt, black pepper and lemon juice until smooth and sugar dissolves. Taste and adjust acidity/salt: add another 1/2 tablespoon vinegar or 1/2 teaspoon sugar if needed.

Combine

Pour the dressing over the prepared vegetables. Using salad tongs or two large spoons, toss thoroughly to coat all the cabbage and carrots evenly. If slaw seems dry, add up to 1–2 tablespoons cold water or more yogurt to reach desired creaminess.

Chill and rest: cover and refrigerate at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. Taste again before serving and adjust seasoning with additional salt, pepper or vinegar if needed.

Serve: toss gently just before serving. Transfer to a serving bowl and garnish with a little extra parsley and a light dusting of celery seed or black pepper, if desired.