Coleslaw Recipe

Prepare vegetables

Remove any tough outer leaves from the cabbages. Cut each cabbage into quarters, remove the core, and either finely shred with a sharp knife, use a box grater, or run through a food processor with the shredding blade. Place shredded green cabbage (4 cups) and shredded red cabbage (2 cups) into a large mixing bowl.

Peel and grate or julienne the carrots to measure 1 cup and add to the bowl with the cabbages.

Thinly slice 1/4 cup red onion into half-moons and add to the bowl. Add 2 tablespoons chopped fresh parsley. Toss the vegetables lightly to combine and set aside while you make the dressing. (If you prefer a crisper slaw, keep the vegetables chilled until ready to dress.)

Combine dressing

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt (or sour cream) until smooth.

Whisk in 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice (if using) until the sugar dissolves and the dressing is emulsified.

Add 1/2 teaspoon celery seed (optional), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning — add another 1/2 teaspoon sugar for more sweetness, or a splash more vinegar for tang.

Dress the slaw

Pour the dressing over the prepared vegetables. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated. Let the dressed slaw sit for at least 15 minutes at room temperature or refrigerate for 30–60 minutes to allow flavors to meld. If the slaw releases excess liquid, gently toss again and drain a little before serving.

Before serving, taste and adjust salt, pepper, or acidity as needed. Garnish with a little extra chopped parsley if desired.