Cole Slaw Recipe

Prepare cabbage

Trim any damaged outer leaves from the green cabbage. Cut into quarters, remove the core, then slice each quarter thinly (about 1/8 inch) to produce fine shreds. Place shredded green cabbage in a very large mixing bowl.

Prepare red cabbage and onion

Trim and thinly slice the red cabbage and add to the bowl with the green cabbage. Thinly slice the red onion (or grate for milder flavor) and add it to the bowl.

Prepare carrots and herbs

Peel the carrots and either grate them on the coarse side of a box grater or use a food processor with the grating disc. Add grated carrots to the bowl. Roughly chop the parsley if using and add it to the vegetables.

Using tongs or clean hands, toss the shredded vegetables to combine evenly and set aside while you make the dressing. Letting them rest 5–10 minutes softens the cabbage slightly and helps the dressing distribute.

Whisk dressing

In a medium bowl, combine the mayonnaise, yogurt or buttermilk, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, kosher salt, and freshly ground black pepper. Whisk vigorously until smooth and sugar is dissolved. Taste and adjust: add up to 1 teaspoon more sugar if you prefer sweeter slaw, or another 1/2 tablespoon vinegar for tang.

Combine slaw and dressing

Pour the dressing over the shredded vegetables. Using two large spoons or tongs, toss thoroughly so dressing coats all the vegetables. Continue tossing for about 1 minute to ensure even distribution.

Chill to meld flavors

Cover the bowl and refrigerate for at least 1 hour, up to overnight. Chilling lets the cabbage soften slightly and the flavors meld. Stir once more before serving and adjust seasoning with a pinch more salt or pepper if needed.

Serve cold as a side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days; the slaw will continue to soften over time.