Coleslaw Recipe

Trim outer leaves from the cabbages. Quarter the green cabbage, remove the core, and thinly slice or shred to yield about 4 cups. Thinly slice or shred the red cabbage to yield about 1 cup. Place both cabbages in a large mixing bowl.

Peel and grate the carrot(s) to yield about 1 cup. Add the grated carrot to the bowl with the cabbages.

Thinly slice the green onions and chop the parsley. Add both to the bowl with the shredded vegetables.

In a medium bowl or jar, combine 3 tablespoons mayonnaise and 3 tablespoons plain yogurt (or sour cream). Whisk to smooth.

Add 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon sugar (or honey), 1 teaspoon celery seed, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice (if using). Whisk thoroughly until the dressing is homogeneous and slightly thickened. Taste and adjust seasoning: add a pinch more salt, sugar, or vinegar to reach a balanced sweet-tart flavor.

Pour the dressing over the shredded vegetables. Using two large spoons or salad tongs, toss gently but thoroughly so all shreds are evenly coated. Continue tossing for about 1 minute to distribute dressing.

Cover the bowl and refrigerate for at least 30 minutes, up to 4 hours, to let flavors meld and for the cabbage to soften slightly. If pressed for time, allow at least 10–15 minutes.

After resting, taste and adjust seasoning with additional salt, pepper, lemon juice, or a splash more vinegar if needed.

If using optional add-ins, fold in 1/2 cup julienned apple and 2 tablespoons toasted sunflower seeds or chopped toasted pecans just before serving to preserve crunch. Serve chilled or at cool room temperature.