Cole Slaw Recipe

Prepare cabbage

Remove outer leaves from cabbage heads if necessary. Cut each cabbage into quarters and remove the core. Thinly slice the cabbage quarters crosswise to yield about 6 cups green cabbage and 1 cup red cabbage. Place shredded cabbage in a large bowl.

Add carrots and aromatics

Peel and grate or julienne the carrot to measure about 1 cup; add to the bowl with sliced green onions and chopped parsley (if using). Toss the vegetables together to combine evenly.

Make dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, lemon juice, sugar, Dijon mustard, and celery seed until smooth. Season with 2 1/2 teaspoons of the salt and all of the black pepper; whisk again and taste. Adjust sweetness, acidity, or seasoning as desired.

Combine slaw and dressing

Pour the dressing over the shredded vegetables. Using two large spoons or salad tongs, toss thoroughly until the cabbage and carrot are evenly coated. Taste and add remaining salt a little at a time if more is needed.

Rest and chill

Cover the bowl and refrigerate the slaw for at least 30 minutes (preferably 1 hour) to let flavors meld and for the cabbage to soften slightly. If serving later, give the slaw a final toss and adjust seasoning before serving.

Serve

Serve chilled or at cool room temperature as a side dish for sandwiches, barbecue, or as a topping for tacos. Leftovers will keep covered in the refrigerator for up to 3 days; stir well before serving.