Coleslaw Recipe

Prepare vegetables

Trim any coarse outer leaves from the cabbages. Cut each cabbage into quarters, remove the core, then thinly slice to yield finely shredded cabbage. Place green and red cabbage in a large mixing bowl.

Peel and grate or julienne the carrots and add them to the bowl with the cabbage. Thinly slice the red onion and add it along with the chopped parsley.

Toss the vegetables lightly to combine. For a crisper slaw, chill the shredded cabbage in an ice bath for 10 minutes, then drain thoroughly and pat dry with paper towels before proceeding.

Make dressing

In a medium bowl, whisk together the mayonnaise and Greek yogurt until smooth. Add the apple cider vinegar, Dijon mustard, sugar, lemon juice, celery seed, salt, and black pepper. Whisk thoroughly until the dressing is uniform and slightly glossy. Taste and adjust seasoning: add a pinch more sugar if you prefer sweeter, or another 1/2 teaspoon vinegar for tang.

Pour about two-thirds of the dressing over the prepared vegetables and gently fold with a spatula until everything is evenly coated. Add more dressing as needed to reach your desired creaminess, mixing thoroughly but gently to avoid crushing the cabbage.

Let the coleslaw rest in the refrigerator for at least 30 minutes to let the flavors meld and the cabbage soften slightly. If making ahead, store covered for up to 24 hours; give the slaw a final stir and adjust salt/pepper or acidity before serving.

Serve chilled as a side. Garnish with a few extra sprigs of parsley or a light sprinkle of celery seed if desired.