Coleslaw Salad Recipe

Prepare cabbage

Remove any tough outer leaves from the cabbages. Cut each cabbage into quarters and remove the core. Using a sharp knife or mandoline, finely shred the green and red cabbage. You should have about 5 cups combined.

Grate carrot and slice aromatics

Peel and grate the carrot. Thinly slice the green onions on the bias and chop the parsley. Combine shredded green cabbage, red cabbage, grated carrot, green onion, and parsley in a large mixing bowl. Toss gently to distribute evenly.

Mix dressing

In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, Dijon mustard, sugar, and celery seed (if using) until smooth. Season with kosher salt and freshly ground black pepper, tasting and adjusting acidity or sweetness as needed. The dressing should be creamy but pourable.

Combine dressing and salad

Pour the dressing over the prepared cabbage mixture. Using two large forks or salad tongs, toss thoroughly to coat all vegetables evenly. Continue tossing for 1–2 minutes to slightly wilt the cabbage and help flavors meld.

Drizzle the extra-virgin olive oil over the dressed coleslaw and give a final gentle toss. Taste and adjust seasoning with additional salt, pepper, lemon juice or sugar if desired. Sprinkle chopped chives on top, if using.

For best flavor, cover and refrigerate the coleslaw for at least 30 minutes before serving to allow flavors to marry. Serve chilled or at cool room temperature. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.