Coleslaw A La Carte Recipe

Prepare vegetables

Core the cabbages and remove any wilted outer leaves. Thinly shred the green and red cabbage using a sharp knife, mandoline, or food processor. Grate the carrot on the large holes of a box grater or use the grating attachment. Place shredded cabbage and grated carrot in a large mixing bowl.

Add aromatics and season

Add the thinly sliced green onions and chopped parsley to the bowl with the cabbage and carrot. Sprinkle 1 teaspoon salt and 1 teaspoon freshly ground black pepper over the vegetables. Toss gently to combine so the salt begins to draw out a little moisture (this helps tenderize the cabbage).

Whisk dressing

In a medium bowl, combine 3 tablespoons mayonnaise, 3 tablespoons plain Greek yogurt, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon sugar or honey, 1 teaspoon fresh lemon juice, and 1 teaspoon celery seed (if using). Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously until smooth and homogenous. Taste and adjust sweetness, acidity, or salt to preference.

Combine slaw and dressing

Pour the dressing over the shredded cabbage mixture. Using two large spoons or salad tongs, toss thoroughly until all vegetables are evenly coated. Press the slaw lightly with the back of a spoon or spatula to help the dressing penetrate.

Rest and finish

For best flavor, refrigerate the dressed slaw, covered, for at least 30 minutes to 2 hours to allow flavors to meld and cabbage to soften slightly. Taste before serving and adjust seasoning with additional salt, pepper, or a splash of vinegar or lemon if needed. If the slaw tightens in the fridge, give it one last toss before plating.