Coleslaw Recipe

Prepare cabbages

Remove outer leaves from the cabbages. Quarter the green cabbage, remove core, then thinly slice to yield about 6 cups shredded. Thinly slice red cabbage to yield about 2 cups. Place both in a large mixing bowl.

Shred carrots and onion

Peel and grate carrots to measure 1 1/2 cups (use box grater or food processor). Finely dice or thinly slice the red onion to measure 1/4 cup. Add carrots and onion to the bowl with the cabbage.

Optional herbs

Chiffonade or finely chop the parsley and add to the vegetable mixture if using.

In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, sugar, Dijon mustard, salt, black pepper, and celery seed until smooth and the sugar is dissolved.

Taste the dressing and adjust: add up to 1 tsp more sugar if you prefer sweeter slaw, or another 1/2 tbs vinegar for more tang.

Pour the dressing over the vegetable mixture. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated.

Let the coleslaw rest in the refrigerator for at least 30 minutes to allow flavors to meld and cabbage to soften slightly. For best flavor, chill 1–2 hours. Stir once before serving and adjust seasoning with additional salt and pepper if needed.

Serve chilled as a side dish. Keeps well covered in the refrigerator for up to 3 days; note texture will soften over time.