Creamy Cole Slaw Recipe

Prepare cabbage

Remove any tough outer leaves from the heads of cabbage. Halve the green cabbage, remove the core, then slice very thinly across the grain to yield about 6 cups. Repeat with the red cabbage to yield about 2 cups. Transfer both cabbages to a large mixing bowl.

Shred carrots and slice onion

Peel and shred the carrots using a box grater or food processor to make about 1 cup. Thinly slice 1/4 cup red onion (about 1/4 small onion). Add carrots and onion to the bowl with the cabbages.

Add chopped parsley, 1 tsp kosher salt and 1/2 tsp black pepper to the bowl. Toss the vegetables together to distribute ingredients evenly and to begin wilting the cabbage slightly.

Combine wet ingredients

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

Add flavorings

Whisk in 2 tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tbsp granulated sugar until sugar dissolves and mixture is uniform.

Stir in 1/2 tsp celery seed, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp kosher salt. Taste and adjust seasoning — add up to another 1/2 tsp sugar for sweetness or a splash more vinegar for brightness if desired.

Dress the slaw

Pour the dressing over the cabbage-carrot mixture. Using two large forks or salad tongs, toss thoroughly to coat all vegetables. Continue tossing for 1–2 minutes to ensure even distribution.

Rest and chill

Cover the bowl and refrigerate for at least 30 minutes, preferably 1–2 hours, to let flavors meld and cabbage soften slightly. If the slaw seems dry after chilling, stir and add up to 1–2 tablespoons additional mayonnaise or yogurt to reach desired creaminess.

Final seasoning

Before serving, taste and adjust salt and pepper. Garnish with a little extra chopped parsley if desired.