Cole Slaw Recipe

Shred and slice

Trim outer leaves from cabbages, halve and core. Using a sharp knife, mandoline, or food processor shredding blade, thinly shred green cabbage to yield about 4 cups packed. Shred red cabbage separately to yield about 1 cup. Peel and grate the carrots and place in a bowl. Thinly slice the red onion into very fine half-moons. Combine shredded green cabbage, red cabbage, grated carrots, sliced onion, and chopped parsley in a large mixing bowl.

Optional: If you prefer a crisper slaw, place shredded cabbage and carrots in a colander, sprinkle with 1/2 teaspoon of salt, toss, and let sit for 10 minutes. Rinse briefly under cold water and shake off excess moisture or pat dry with clean towels. Return to mixing bowl.

In a separate medium bowl, whisk together mayonnaise and Greek yogurt until smooth.

Add apple cider vinegar, lemon juice, granulated sugar, Dijon mustard, and celery seed. Whisk thoroughly until sugar dissolves and dressing is homogenous.

Season dressing with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 teaspoon more sugar for sweetness, or up to 1 teaspoon more vinegar for brightness, depending on preference.

Pour the prepared dressing over the bowl of shredded vegetables. Using two large forks or salad tongs, toss gently but thoroughly until vegetables are evenly coated. Ensure dressing reaches all layers by scraping the bottom of the bowl.

For best flavor, cover the bowl and refrigerate for at least 30 minutes to 1 hour to allow flavors to meld and cabbage to soften slightly. If you used the optional salting step, 15–30 minutes is sufficient.

Before serving, give the slaw a final toss. Taste and adjust seasoning with a pinch more salt or pepper, or a squeeze of lemon juice if desired. Serve chilled.