Coleslaw Recipe

Remove any tough outer leaves from the cabbages. Quarter the green cabbage, remove the core, and thinly slice or shred until you have about 8 cups. Thinly slice or shred the red cabbage to yield about 2–3 cups. Place both cabbages in a very large mixing bowl.

Peel and grate or julienne the carrots and add them to the bowl with the cabbages.

Thinly slice the red onion crosswise into half-moons and add to the bowl. Add the chopped parsley if using.

Toss the vegetables together to combine and, if time allows, let sit for 10 minutes to slightly soften. Taste the raw slaw for balance (a little salt at this stage helps the vegetables relax and release water).

Make dressing

In a medium bowl, whisk together the mayonnaise, yogurt (or sour cream), apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt and pepper until smooth and slightly thickened.

Taste and adjust seasoning: add more vinegar for brightness, a little more sugar for sweetness, or extra salt/pepper as needed.

Pour about three-quarters of the creamy dressing over the prepared slaw and toss thoroughly to coat. Reserve the remainder in case you want a saucier coleslaw later.

Cover and refrigerate at least 30 minutes before serving to let flavors meld. Toss again right before serving; if the slaw has released water, drain a little and re-season if necessary.

Make dressing

In a small bowl or jar, combine the apple cider vinegar, olive oil, Dijon mustard, honey (or sugar), celery seed (if using), salt and pepper. Whisk or shake vigorously until the mixture emulsifies and becomes slightly thickened.

Taste and adjust: add more oil to mellow, more vinegar for tang, or a touch more sweetener if too sharp.

Pour the dressing over the prepared slaw and toss thoroughly to coat evenly. Start with three-quarters of the dressing and add more if you prefer a wetter slaw.

Let the dressed slaw sit refrigerated for at least 20–30 minutes to allow the cabbage and carrots to absorb the dressing and mellow. Toss before serving and adjust seasoning if needed.