Coleslaw Recipe

Prepare vegetables

Remove any tough outer leaves from the cabbages. Quarter the green and red cabbages, core them, then thinly slice across the grain to yield about 6 cups green and 2 cups red shredded cabbage. Peel and shred the carrots (use a box grater or food processor) to make about 1½ cups. Thinly slice the red onion and chop the parsley. Combine the green cabbage, red cabbage, carrots, red onion, and parsley in a large bowl.

For a crisper slaw, sprinkle 1 tablespoon of salt over the cabbage mixture, toss to combine, and let sit 10 minutes. After 10 minutes, rinse the slaw briefly under cold water in a colander and shake off excess water; then gently squeeze in batches inside a clean kitchen towel or between paper towels to remove extra moisture. Transfer back to the mixing bowl. (If you prefer a milder cabbage texture, skip the salting step.)

In a medium bowl, whisk together the mayonnaise and Greek yogurt (or sour cream) until smooth.

Add apple cider vinegar, lemon juice, sugar, Dijon mustard, and celery seed (if using). Whisk until sugar dissolves and the dressing is homogenous.

Season the dressing with the measured salt and black pepper. Taste and adjust — add up to 1 teaspoon more sugar for sweetness, 1 tablespoon more vinegar for tang, or a pinch more salt if needed.

Pour about three-quarters of the dressing over the prepared slaw and toss thoroughly to coat. Check texture and taste. If you like it creamier, add the remaining dressing and toss again. The slaw should be evenly coated but not swimming in dressing.

Transfer the coleslaw to a serving bowl or airtight container. For best flavor, refrigerate at least 30 minutes to allow flavors to meld. The slaw will keep well in the refrigerator for 3–4 days; stir before serving and adjust seasoning if needed.

Serve chilled as a side for sandwiches, grilled meats, or picnic plates.