Coleslaw Recipe

Prepare the cabbage

Remove outer leaves from the green cabbage. Quarter the cabbage, cut out the core, then thinly slice across the grain to produce fine shreds. You should yield roughly 4 to 5 cups (about 600–700 g) shredded. If using red cabbage, slice it the same way and add for color.

Shred the carrots

Peel the carrots and shred them on the large holes of a box grater or with a food processor until you have about 1 to 1 1/4 cups shredded carrots (about 140 g).

Slice the onion and chop parsley

Cut the half red onion in half from root to tip, then thinly slice into half-moons. Chop fresh parsley leaves if using.

Place the shredded cabbages, shredded carrots, sliced onion, and chopped parsley into a large mixing bowl. Toss briefly to combine so the ingredients are evenly distributed and set aside while you make the dressing. This helps flavors marry.

Make the dressing

In a medium bowl, whisk together mayonnaise, plain yogurt (or sour cream), apple cider vinegar, Dijon mustard, granulated sugar, lemon juice, celery seed (if using), half the salt (1/2 teaspoon) and the black pepper until smooth and slightly thickened. Taste and adjust sweet/tart balance by adding more sugar or vinegar as desired.

If you prefer a thinner dressing, whisk in 1 to 2 tablespoons of cold water or additional lemon juice until you reach desired consistency.

Combine and season

Pour the dressing over the prepared vegetables. Using tongs or two large spoons, toss the slaw thoroughly so the dressing coats all the vegetables evenly. Taste and add the remaining salt (up to the additional 1/2 teaspoon) and more pepper if needed. Toss again.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes and up to 4 hours. Chilling allows flavors to meld and softens the cabbage slightly. If making more than 2 hours ahead, give the slaw a quick toss before serving and adjust seasoning if necessary.