Charlie's Cole Slaw Recipe

Remove any wilted outer leaves from the cabbages. Cut the cabbages into quarters, remove the core, and finely shred using a sharp knife, mandoline, or food processor with the shredding blade. Place green and red cabbage in a large mixing bowl.

Peel and grate the carrots on the large holes of a box grater or use the shredding disk on a food processor. Add grated carrots to the bowl with the cabbage.

Thinly slice the green onions (including the tender green tops) and chop the parsley. Add both to the bowl with the shredded vegetables.

Toss the vegetables gently to combine so cabbage, carrots, onions, and parsley are evenly distributed.

Whisk Dressing

In a medium bowl, combine the mayonnaise and Greek yogurt (or sour cream). Whisk in the apple cider vinegar, Dijon mustard, granulated sugar, celery seed, salt, black pepper, and optional lemon juice until smooth and slightly glossy.

Taste the dressing and adjust seasoning: add a little more sugar if you want sweeter slaw, more vinegar or lemon for brightness, or more salt and pepper as needed. If using hot sauce, whisk it in now.

Pour the dressing over the shredded vegetables. Using two large spoons or clean hands, toss the slaw thoroughly so the dressing coats all the cabbage and carrots. Make sure the dressing is distributed evenly but do not over-massage — you want the vegetables to remain crisp.

Once combined, taste and adjust seasoning one more time (salt, pepper, vinegar or sugar) as desired.

Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours. Chilling allows flavors to meld and slightly softens the cabbage. If the slaw becomes a bit watery after resting, give it a quick toss before serving.

Just before serving, sprinkle the toasted sunflower seeds or chopped toasted pecans over the top for crunch. Toss lightly to incorporate, or reserve nuts to sprinkle per-plate if preferred.

Serve chilled or at cool room temperature as a side dish for barbecue, sandwiches, burgers, or as part of a picnic spread. Keeps covered in the refrigerator for up to 3 days; stir before serving.