Coleslaw Recipe

Prepare the vegetables: remove any tough outer leaves from the cabbages. Cut each cabbage into quarters, remove the core, then thinly slice across the head to make fine shreds. Place shredded green and red cabbage in a large mixing bowl.

Add the carrots: peel and grate or julienne the carrots and add to the bowl with the cabbage.

Add the onion and optional apple: thinly slice the red onion and julienne the apple (if using). Add both to the bowl. Scatter the chopped parsley over the vegetables.

Toss lightly to combine the slaw ingredients and set aside while you make the dressing, or chill briefly (10–15 minutes) to let flavors meld.

Whisk the dressing

In a medium bowl, combine the mayonnaise, yogurt (or sour cream), apple cider vinegar, lemon juice, Dijon mustard, granulated sugar, celery seed, salt, and black pepper. Whisk until smooth and the sugar is dissolved. Taste and adjust seasoning: add more vinegar or lemon for brightness, more sugar if you prefer sweeter, or a pinch more salt if needed.

Combine dressing with slaw: Pour the dressing over the prepared slaw. Using two large spoons or salad hands, toss thoroughly so all vegetables are evenly coated.

Rest and chill: For best flavor, cover and refrigerate the coleslaw at least 30 minutes before serving to allow the dressing to meld with the vegetables. If you prefer a crisper slaw, serve within 1 hour; for a softer, more integrated flavor, chill 2–4 hours.

Final adjust and serve: Just before serving, taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed. Toss once more and transfer to a serving bowl. Garnish with a sprinkle of additional parsley or a pinch of celery seed if desired.