Cole Slaw Recipe

Prepare vegetables

Remove any tough outer leaves from the cabbages. Cut the cabbage quarters into very thin shreds using a sharp knife, mandoline, or food processor. Place green cabbage, red cabbage, grated carrot, and thinly sliced red onion into a large mixing bowl.

Season vegetables

Add chopped parsley, celery seed (if using), salt, and freshly ground black pepper to the bowl with the shredded vegetables. Toss gently to combine so the salt begins to draw out a little moisture from the cabbage while you make the dressing (about 5 minutes).

Make dressing

In a separate medium bowl, whisk together mayonnaise, apple cider vinegar, whole grain mustard, honey, lemon juice, and sour cream or yogurt (if using). Taste and add sugar if you want to soften the acidity. Whisk until smooth and uniform.

Adjust seasoning

Season the dressing with a pinch of salt and a little freshly ground black pepper, tasting and adjusting the balance of sweet, tangy, and salty until it suits your preference.

Pour the dressing over the shredded vegetables. Using tongs or two large spoons, toss the slaw thoroughly so the dressing coats the cabbage and carrot evenly. Let the slaw rest in the refrigerator for at least 30 minutes to allow flavors to meld and for the cabbage to soften slightly.

Before serving, give the slaw a final toss, taste for seasoning and add additional salt, pepper, or a splash of vinegar if needed. Serve chilled or at cool room temperature.

Storage: Keep refrigerated in an airtight container for up to 3 days. The slaw will continue to soften and become milder in flavor over time.