Coleslaw Recipe

Shred and combine

Trim outer leaves from cabbage. Cut cabbages into quarters, remove core, then finely shred using a chef's knife or mandoline. Peel and julienne or grate the carrot. Place shredded green cabbage, red cabbage and carrot into a large mixing bowl. Add the sliced green onions.

Optional step to tenderize: sprinkle 1/2 teaspoon of the kosher salt over the shredded cabbage, toss, and let sit for 10 minutes. Gently squeeze out excess liquid and discard it. This yields a crisper, less watery slaw. If you prefer maximum crunch, skip salting step and proceed.

Prepare house-ground mustard

If you have whole mustard seeds, grind them in a spice grinder or mortar and pestle until coarse to fine depending on desired texture. Use 2 tsp of the resulting house-ground mustard. If using prepared ground mustard from jar, measure and use as directed.

In a medium bowl, whisk together the mayonnaise and Greek yogurt (if using) until smooth. Add the house-ground mustard, Dijon mustard, apple cider vinegar, lemon juice and sugar (or honey). Whisk to combine until emulsified.

Season the dressing with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and the celery seed if using. Taste and adjust: add more vinegar for tang, more sugar/honey for sweetness, or a pinch more salt if needed. Final dressing should be bright, tangy, and slightly thick to coat vegetables.

Pour the dressing over the prepared cabbage mixture. Using tongs or two large spoons, toss thoroughly so every strand is lightly coated. If dressing seems scant, add it in two stages to reach your preferred creaminess.

Fold in the chopped parsley and chives, reserving a small amount for garnish. Adjust seasoning with remaining kosher salt (up to the total 3 tsp listed across recipe) and freshly ground black pepper to taste. If the slaw tastes flat, add 1/2 tsp more apple cider vinegar and toss again.

For best flavor, cover and refrigerate for at least 30 minutes to allow flavors to meld. Slaw will hold well up to 24 hours refrigerated; give it a quick toss before serving and add any reserved herbs as garnish.