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Ingredients
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Slaw
Dressing
Method
Slaw
- 1
Prepare vegetables
Trim outer leaves from the cabbages. Cut each cabbage into quarters, remove core, then finely shred using a sharp knife or a mandoline. Place shredded green and red cabbage in a large mixing bowl.
- 2
Dressing
- 3
Make dressing
In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, celery seed, salt, black pepper, and optional lemon juice until smooth and homogenous. Taste and adjust seasoning—add a little more vinegar or lemon if you want more brightness, or more honey if you prefer sweeter.
- 4
Combine
Pour the dressing over the shredded vegetable mixture. Using two large spoons or salad tongs, fold the dressing into the slaw until evenly coated. Mix gently but thoroughly so dressing lightly coats all ingredients.
- 5
Rest
Cover the bowl and refrigerate for at least 30 minutes (preferably 1–2 hours) to allow flavors to meld and the cabbage to soften slightly. For best texture, toss again just before serving and taste to adjust salt and pepper.