Huber's Coleslaw (gf) Recipe

Shred and mince

Thinly shred green and red cabbage (a mandoline, food processor with shredding disc, or a very sharp knife will work). Peel and shred carrots. Very finely mince the yellow onion and thinly slice the green onions. Chop the parsley. Combine all shredded and minced vegetables in a large mixing bowl.

Salt and sweat cabbage: sprinkle 1/2 teaspoon kosher salt over the cabbage mixture and toss thoroughly. Let rest for 10 minutes to draw out moisture, then gently squeeze out excess liquid with clean hands or a colander lined with cheesecloth. Return cabbage to the bowl.

In a medium bowl, whisk together 3/4 cup mayonnaise and 1/2 cup plain Greek yogurt until smooth.

Add 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 2 teaspoons honey, and 1 teaspoon sugar. Whisk until blended and sugar dissolves.

Season the dressing with 1/2 teaspoon celery seed, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.

If the dressing is too thick for your preference, whisk in up to 2 tablespoons whole milk or buttermilk, 1 tablespoon at a time, until you reach a creamy but pourable consistency. Optionally stir in 1 tablespoon fresh lemon juice for brightness.

Pour dressing over the prepared cabbage, carrots, onions, and parsley. Using two large spoons or clean hands, toss until the vegetables are evenly coated with dressing.

Cover the bowl with plastic wrap or a lid and refrigerate at least 1 hour, preferably 3–4 hours or overnight, to allow flavors to meld and the cabbage to soften slightly.

Before serving, taste and adjust salt, pepper, or lemon juice as needed. Give the slaw a final toss to redistribute dressing; if it has become very stiff, stir in an extra teaspoon of milk or a little more yogurt to loosen.

Transfer to a serving bowl, garnish with additional chopped parsley or a sprinkle of celery seed if desired. Serve chilled as a side or topping for sandwiches. Keeps well refrigerated in a sealed container for up to 3 days; cabbage will continue to soften over time.