Qt Of Coleslaw Recipe

Trim outer leaves from the cabbages. Cut each cabbage into quarters, remove and discard the core, then use a sharp knife or mandoline to slice the cabbage finely into thin shreds. Measure out 6 cups green cabbage and 1 cup red cabbage packed lightly.

Peel and shred the carrots (use a box grater or food processor). Pack and measure 1.5 cups shredded carrot. Thinly slice the green onions and measure 1/2 cup.

Place all prepared vegetables in a large mixing bowl. Toss lightly to combine so vegetables are evenly distributed.

Whisk dressing

In a medium bowl, combine 3/4 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 2 tablespoons apple cider vinegar, 1 1/2 teaspoons sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk until smooth and sugar is dissolved.

Taste the dressing and adjust acidity or seasoning as needed: add up to 1 teaspoon more vinegar for tang, a pinch more sugar for sweetness, or a pinch more salt.

Pour the dressing over the bowl of shredded vegetables. Using two large spoons or clean hands, toss thoroughly until all the vegetables are evenly coated with dressing.

If using optional add-ins, fold in 2 tablespoons chopped parsley and/or 1/4 cup raisins or dried cranberries and/or 1/2 cup chopped apple now.

Cover the bowl and chill in the refrigerator for at least 1 hour (preferably 2–4 hours) to allow flavors to meld and for the cabbage to soften slightly. Before serving, taste and adjust seasoning with additional salt and pepper if needed.

Transfer to a container and refrigerate. This recipe yields approximately 1 quart (about 4 cups) of coleslaw and will keep refrigerated in an airtight container for 3–4 days. Stir before serving if liquid separates.