Coleslaw Recipe

Shred and mince

Trim any tough outer leaves from the cabbages. Cut the cabbages into quarters, remove the core, then finely shred using a sharp knife or a mandoline to yield about 6 cups green and 2 cups red cabbage. Peel the carrot and grate on the large holes of a box grater (about 1.5 cups). Thinly slice the red onion into very fine half-moons and measure 1/4 cup. Finely chop the parsley if using.

Place the shredded cabbage, grated carrot, and sliced onion in a large mixing bowl. Toss lightly to combine so the vegetables are evenly distributed.

Whisk dressing

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup plain yogurt or sour cream, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon granulated sugar, 1/2 teaspoon celery seed (if using), 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice (if using). Whisk until smooth and the sugar is fully dissolved. Taste and adjust seasoning — add a little more vinegar for tang, more sugar for sweetness, or more salt/pepper to balance.

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

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes, preferably 1 hour, to allow flavors to meld and the cabbage to slightly soften. If making ahead, this coleslaw keeps well for up to 2 days refrigerated; stir again before serving and adjust seasoning if needed.

Before serving, taste and add additional salt, pepper, or a squeeze of lemon if desired. Garnish with chopped parsley.