Coleslaw Recipe

Prepare cabbages

Remove any wilted outer leaves from the cabbages. Quarter the green cabbage and the red cabbage. Remove and discard the core from each quarter. Slice the cabbage quarters very thinly (about 1/8-inch) using a sharp knife or a mandoline. You should end up with about 6–7 cups packed shredded cabbage total.

Shred carrots

Peel the carrots if desired and grate them on the large holes of a box grater or with a food processor to yield about 1.5–2 cups shredded carrot.

Slice scallions

Trim root ends and any wilted tips from the scallions. Thinly slice the white and green parts on a bias into small rounds (about 1/8-inch).

Combine shredded green and red cabbage, grated carrots, and sliced scallions in a large mixing bowl. Toss gently to mix and set aside while you make the dressing so the flavors marry and the cabbage slightly softens (5–10 minutes).

Make dressing

In a medium bowl, whisk together sour cream, mayonnaise, apple cider vinegar, sugar, Dijon mustard, kosher salt, black pepper, and celery seed (if using) until smooth and homogenous. Taste and adjust seasoning — add more vinegar for tang, more sugar for sweetness, or a pinch more salt if needed.

Dress the slaw

Pour the dressing over the bowl of mixed vegetables. Using two large forks or salad tongs, toss thoroughly until all the shredded vegetables are evenly coated with dressing.

Let the dressed slaw rest at room temperature for 10 minutes, then cover and refrigerate for at least 30 minutes to allow flavors to develop. If serving later, give it a final toss before plating and adjust seasoning to taste.

Serve chilled or at cool room temperature as a side. The slaw keeps well in an airtight container in the refrigerator for up to 3 days; stir before serving.