Coleslaw Recipe

Prep the vegetables

Remove outer leaves from cabbages. Quarter the green cabbage, remove core, then thinly slice to yield about 6 cups. Repeat with red cabbage for 2 cups. Peel and coarsely grate the carrot(s) to make about 1 cup. Thinly slice red onion and chop parsley.

Place the sliced green cabbage, red cabbage, grated carrot, sliced red onion and chopped parsley in a large mixing bowl. Toss lightly to combine so the vegetables are evenly distributed.

Whisk dressing

In a medium bowl, add mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, sugar, kosher salt, black pepper, and celery seed if using. Whisk vigorously until smooth and homogenous. Taste and adjust seasoning—add more vinegar for tang, more honey or sugar for sweetness, or additional salt to taste.

Let the dressing sit for 5 minutes to allow flavors to meld. This also helps sugar dissolve fully.

Pour about three-quarters of the dressing over the slaw mixture and toss thoroughly with tongs or two large spoons until the vegetables are evenly coated. If the slaw seems dry, add the remaining dressing a little at a time until desired creaminess is reached.

Cover the bowl and refrigerate for at least 30 minutes before serving to allow the cabbage to soften slightly and flavors to marry. For best texture, make 1–2 hours ahead. If refrigerating longer than 2 hours, give slaw a quick toss and adjust seasoning if needed before serving.

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