Coleslaw Recipe

1. Prepare vegetables

Finely shred the green and red cabbage (use a sharp knife, mandoline or food processor with shredding disk). Peel and grate or julienne the carrot. Thinly slice the green onion. Place all prepared vegetables in a large mixing bowl.

2. Lightly toss the shredded vegetables with 1/4 teaspoon salt and let sit 5–10 minutes. This softens the cabbage and releases a little moisture for a more tender slaw.

3. After resting, gently squeeze any excess liquid out of the cabbage (use your hands or a clean kitchen towel) and return to the bowl. Discard liquid.

4. In a small bowl or measuring cup, whisk together the mayonnaise, plain yogurt (or sour cream), apple cider vinegar, granulated sugar, Dijon mustard, celery seed, salt and black pepper until smooth and well combined.

5. Taste the dressing and adjust seasoning: add a little more vinegar for brightness, sugar for sweetness, or salt/pepper to taste.

6. Pour the dressing over the drained shredded vegetables. Using tongs or two large spoons, toss thoroughly until all shreds are evenly coated.

7. Stir in the sliced green onion and chopped parsley (if using). Taste and adjust seasoning one last time.

8. Portion into small servings: this recipe yields about a 3.5 oz (small) serving per portion. Chill in the refrigerator for at least 30 minutes for best flavor; slaw can be served immediately if needed but benefits from resting.

9. Keep refrigerated and consume within 3–4 days.