Golden Coleslaw Recipe

Prep vegetables

Shred the green and red cabbage finely (about 1/8" thickness) using a sharp knife, mandoline, or food processor. Peel and grate the carrots. Thinly slice the green onions. Place all prepared vegetables in a large mixing bowl.

Optional crisping: sprinkle 1/2 teaspoon kosher salt over the shredded cabbage, toss, and let sit for 10 minutes, then squeeze out excess moisture with your hands or a clean towel. This step yields a crisper slaw but can be skipped for a looser texture.

Combine dressing

In a separate medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, Dijon mustard, honey, turmeric, ground mustard (if using), kosher salt, and freshly ground black pepper until smooth.

Slowly whisk in the olive oil to emulsify the dressing and create a glossy texture. Taste and adjust seasoning: add up to 1/2 teaspoon more salt, a little more honey if you want sweeter, or another teaspoon of vinegar for tang.

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

Stir in the chopped parsley and half of the toasted seeds (if using). Reserve the remaining seeds for garnish.

Taste and adjust: if the slaw tastes flat, add 1 teaspoon of apple cider vinegar and toss again; if too sharp, add 1 teaspoon honey.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. For best texture and flavor, chill 1–2 hours. Give a final toss before serving and sprinkle the reserved seeds and lemon zest on top.