Coleslaw Recipe

Prepare vegetables

Trim any tough outer leaves from the cabbages. Cut each cabbage into quarters, remove the core, and slice very thinly to yield fine shreds (use a sharp knife, mandoline, or food processor with shredding disc). Place green cabbage, red cabbage and shredded carrot in a large mixing bowl. Add the thinly sliced red onion and chopped parsley.

If you prefer a crisper slaw, place the shredded cabbage and carrot in a colander, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes, then rinse and spin or pat dry. Otherwise proceed directly to dressing.

Make dressing

In a medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, Dijon mustard, granulated sugar, celery seed (if using), lemon juice, salt and pepper until smooth and homogeneous. Taste and adjust seasoning: add a little more vinegar or lemon for acid, more sugar if you want sweeter, or a pinch more salt.

Pour about three quarters of the dressing over the prepared slaw and toss thoroughly with clean hands or two large spoons until evenly coated. Reserve the remaining dressing to adjust the final consistency after resting.

Cover the bowl and refrigerate for at least 30 minutes (up to 4 hours) to allow flavors to meld. After resting, check texture and seasoning: if the slaw feels dry, add the reserved dressing a tablespoon at a time until desired creaminess is reached. Taste and adjust salt/pepper/vinegar as needed.

Before serving, give the slaw a final toss. Serve chilled or at cool room temperature as a side for sandwiches, grilled meats or picnic fare.