Coleslaw Recipe

Prepare vegetables

Core the green and red cabbages and remove any outer damaged leaves. Slice the cabbages into thin shreds (about 1/8" thick) using a sharp knife, mandoline, or food processor with the shredding disc. Measure out 6 cups green cabbage and 2 cups red cabbage. Peel and shred the carrot on a box grater or in the food processor to yield 1 cup. Thinly slice 1/4 cup red onion and chop 2 tablespoons fresh parsley.

Place the shredded cabbages, shredded carrot, sliced red onion, and chopped parsley in a large mixing bowl. Toss gently to combine and distribute ingredients evenly.

Whisk dressing

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon granulated sugar, 1/2 teaspoon celery seed, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice (if using). Whisk until smooth and the sugar has partially dissolved. Taste and adjust seasoning: add more salt, pepper, or vinegar to balance sweetness and acidity.

Dress the slaw

Pour about two-thirds of the dressing over the prepared slaw and toss thoroughly with salad tongs or two large forks until all vegetables are coated. Add more dressing as needed to reach your preferred creaminess, reserving any extra dressing for serving.

Cover the bowl and refrigerate the dressed slaw for at least 30 minutes, preferably 1 hour, to allow flavors to meld and cabbage to soften slightly. If making ahead, store up to 24 hours; give a quick toss before serving and add a splash of lemon juice or a pinch of salt if flavors have dulled.

Serve chilled or at cool room temperature as a side for sandwiches, grilled meats, tacos, or as a topping for pulled pork.