Coleslaw Recipe

Prepare vegetables

Remove any wilted outer leaves from the cabbage. Cut the green and red cabbage into quarters, remove the core, then very thinly slice or shred until you have about 4 cups green and 2 cups red. Place shredded cabbage in a large mixing bowl. Peel and grate or shred carrots to yield 1.5 cups and add to the bowl. Thinly slice half a small red onion to equal about 1/2 cup and add. Roughly chop 1/4 cup fresh parsley and add.

Optional step to reduce wateriness: sprinkle 1/2 teaspoon kosher salt over the shredded cabbage, toss, let sit 10 minutes, then drain any liquid and gently squeeze the cabbage dry with a clean kitchen towel or paper towels. Return cabbage to the mixing bowl.

Make dressing

In a medium bowl or measuring cup, whisk together 3/4 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon honey until smooth. Add 1/2 teaspoon celery seed, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice (if using). Taste and adjust seasoning — add more vinegar for tang, honey for sweetness, or salt and pepper as needed.

Toss coleslaw

Pour the dressing over the prepared vegetables. Using two large spoons or salad tongs, toss thoroughly until all the vegetables are evenly coated. If you used the optional step to remove excess moisture from the cabbage, the salad will hold dressing better.

If using optional add-ins, fold in 1/2 cup julienned apple and 1/4 cup toasted sunflower seeds or chopped walnuts now.

Transfer coleslaw to an airtight container or cover the bowl and refrigerate at least 30 minutes to let flavors meld. For best texture, chill 1–2 hours. Taste again before serving and adjust salt, pepper or vinegar if needed.

Serve chilled. Keeps well refrigerated for up to 3 days; if the cabbage releases liquid, drain excess and toss before serving.