Name: Haven Riverfront Restaurant and Bars Coleslaw Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 cups green cabbage, shredded; 2 cups red cabbage, shredded; 1.5 cups carrots, julienned or grated; 0.5 cups green onions (scallions), thinly sliced; 2 tablespoons fresh parsley, chopped (optional); 0.75 cups mayonnaise; 0.25 cups plain Greek yogurt or sour cream; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon granulated sugar; 1 teaspoon honey; 0.5 teaspoon celery seed; 1 teaspoon kosher salt; 0.5 teaspoon black pepper, freshly ground; 1 teaspoon lemon juice (optional, brightening)

Method

Coleslaw Salad

Prepare vegetables

Trim and core the cabbages. Remove any wilted outer leaves. Finely shred the green and red cabbage using a sharp knife, mandoline, or food processor fitted with a shredding disk. Aim for thin, even ribbons (about 1/8–1/4 inch). Place shredded cabbage in a large mixing bowl.

Peel and grate or julienne the carrots. Add the carrots to the bowl with cabbage.

Thinly slice the green onions and chop the parsley (if using). Add both to the bowl with the cabbage and carrots.

Toss the vegetables lightly to combine and set aside while you make the dressing so flavors mingle and cabbage softens slightly.

Dressing

Combine dressing ingredients

In a medium bowl, whisk together the mayonnaise and Greek yogurt (or sour cream) until smooth. Add apple cider vinegar, Dijon mustard, granulated sugar, honey, celery seed, lemon juice (if using), kosher salt, and freshly ground black pepper. Whisk vigorously until the sugar dissolves and the dressing is homogenous and slightly thickened.

Taste the dressing and adjust seasoning: add a pinch more salt if it tastes flat, a little more vinegar or lemon for brightness, or a touch more honey/sugar to balance acidity.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water or milk until you reach desired consistency.

Assembly & Finish

Combine salad and dressing

Pour about three-quarters of the dressing over the prepared cabbage mixture. Using two large spoons or salad tongs, toss thoroughly so the dressing coats the cabbage evenly. Add remaining dressing as needed for your preferred creaminess, tossing to combine.

Taste the coleslaw and adjust final seasoning with additional salt, pepper, or a splash of vinegar if needed.

For best results, cover and refrigerate the coleslaw at least 30 minutes to 2 hours before serving to let flavors meld and cabbage soften. If serving immediately, it will still be good but slightly crisper.

Give the coleslaw a final toss before serving. Serve chilled as a side for sandwiches, grilled meats, or picnics. Keeps well refrigerated in an airtight container for 3–4 days; textures may soften over time.