Coleslaw Recipe

Prepare vegetables

Trim any tough outer leaves from the cabbages. Cut each cabbage into quarters, remove the core, then finely shred using a sharp knife or mandoline. Place shredded green cabbage and red cabbage in a large mixing bowl.

Add carrots, onion, and herbs

Peel and grate the carrots; add to the bowl with the very thinly sliced red onion and chopped parsley. Toss the vegetables together briefly to combine.

Season vegetables lightly with 1 teaspoon salt and 1/2 teaspoon black pepper and toss to distribute. Let the seasoned vegetables sit while you make the dressing (5–10 minutes) so they soften slightly and release a bit of moisture.

Mix dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed (if using), 1 teaspoon lemon juice (optional), 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon salt until smooth and slightly thickened. Taste and adjust for sweetness, acidity, or salt.

Combine dressing and salad

Pour the dressing over the prepared cabbage mixture. Using two large spoons or salad tongs, toss thoroughly until all vegetables are evenly coated. If the slaw seems too dry, add an additional tablespoon of yogurt or mayonnaise; if too wet, drain a small amount of liquid from the bottom of the bowl and toss again.

Chill and marry flavors

Cover the bowl and refrigerate for at least 30 minutes, ideally 1–2 hours, to allow flavors to meld and the cabbage to soften slightly. Before serving, taste and adjust salt, pepper, or sugar as needed. Toss again to redistribute any dressing.

Serve

Serve chilled or at cool room temperature. Garnish with an extra sprinkle of chopped parsley or a pinch of celery seed if desired.