Carrot Cabbage Coleslaw Topping Recipe

Prepare vegetables

Finely shred the green cabbage and (if using) red cabbage so you have roughly 3.5–4 cups packed shredded cabbage. Peel and shred carrots using a box grater or food processor to yield about 1.5 cups. Place shredded cabbage and carrots into a large mixing bowl.

Add the chopped parsley and thinly sliced green onions to the bowl and toss gently to combine. This creates the textural base for the topping.

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

Add apple cider vinegar, Dijon mustard, honey, celery seed, and granulated sugar. Whisk until fully incorporated.

Season the dressing with kosher salt and freshly ground black pepper. Taste and adjust: add more honey if you want sweeter, more vinegar for tang, or up to 1 tsp more salt if needed.

Pour the dressing over the shredded cabbage-carrot mixture. Using clean hands or two large spoons, toss thoroughly until all vegetables are evenly coated. Make sure dressing is distributed so the slaw is moist but not soupy.

If desired, stir in 1 tablespoon lemon juice to brighten the flavors. Fold in toasted sunflower seeds or pepitas and sliced radishes for extra crunch and visual contrast.

Cover and chill the coleslaw for at least 20–30 minutes to let flavors meld. If making ahead, it will keep well in the refrigerator for up to 48 hours; toss briefly before serving and add extra seeds just before use so they stay crunchy.