Red Cabbage Coleslaw Topping Recipe

Shred and combine vegetables

Trim core from the red cabbage and remove any tough outer leaves. Thinly slice the cabbage into shreds (use a mandoline, food processor with shredding disk, or a sharp knife). If using green cabbage, shred it the same way. Peel and shred the carrot(s). Thinly slice the red onion. Place the shredded red cabbage, green cabbage (if using), shredded carrot and sliced red onion in a large mixing bowl. Add the chopped parsley and cilantro (if using).

Lightly toss the vegetables together so they are evenly distributed and set the bowl aside while you prepare the dressing. This helps the cabbage relax and makes it easier to coat with dressing.

Whisk dressing

In a medium bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, honey (or maple syrup), Dijon mustard, fresh lemon juice, olive oil, salt, black pepper, and ground cumin (if using). Whisk vigorously until smooth and slightly emulsified. Taste and adjust: add more vinegar or lemon for acidity, more honey for sweetness, or a pinch more salt as needed.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or more lemon juice until you reach the desired consistency.

Dress the slaw

Pour about three-quarters of the dressing over the shredded vegetables and toss with tongs or clean hands until everything is evenly coated. Add more dressing to taste — the slaw should be nicely coated but not swimming in dressing.

Let the dressed slaw rest in the refrigerator for at least 20–30 minutes to allow the flavors to meld and the cabbage to soften slightly. For best flavor, refrigerate 1–2 hours. Stir again before serving and adjust seasoning if needed.

Just before serving, fold in optional add-ins like thinly sliced apple or pear and sprinkle with sunflower or pumpkin seeds and toasted sesame seeds for crunch. Give a final toss and transfer to a serving bowl or use as a topping for sandwiches, tacos, grilled meats or bowls.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The slaw will soften over time; refresh with a squeeze of lemon and a little extra crunch (fresh seeds or apple) if desired.