Coleslaw Recipe

Prepare the cabbage

Remove any tough outer leaves from the green and red cabbages. Cut each cabbage into quarters, remove the core, then thinly slice across the grain to yield about 6 cups green cabbage and 2 cups red cabbage. Place in a large mixing bowl.

Shred carrot and slice onion

Peel and shred carrots using a box grater or food processor until you have about 1 1/2 cups. Thinly slice 1 small red onion to yield 1/2 cup. Add both to the cabbage in the large bowl.

Add chopped fresh parsley (2 tablespoons) to the bowl and gently toss the vegetables with clean hands or tongs to combine evenly.

Whisk dressing

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, 1 teaspoon celery seed, and 1 teaspoon granulated sugar. Whisk until smooth.

Season

Add 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to the dressing, whisk again, then taste. The recipe lists 3 teaspoons kosher salt and 1 teaspoon pepper in the ingredients to allow for adjusting to taste — start with the smaller amount (3/4 tsp salt, 1/4 tsp pepper) and increase up to the full quantities if you prefer a more pronounced seasoning. If you add more salt, re-taste and adjust acidity with a small extra splash (1/2 tsp) of apple cider vinegar or a touch more honey to balance.

If you prefer a thinner dressing, add 1 tablespoon cold water or milk and whisk to reach desired consistency.

Dress the slaw

Pour the dressing over the prepared vegetables. Using two large spoons or salad tongs, toss gently but thoroughly so all shredded vegetables are evenly coated. Start with about two-thirds of the dressing, toss, then add more if needed — you may not need every last drop depending on how creamy you like it.

Chill and meld flavors

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes, preferably 1–2 hours. Chilling lets the cabbage soften slightly and flavors meld. If the slaw becomes stiff, give it a fresh toss and add a splash (1–2 teaspoons) of apple cider vinegar or water to loosen.

Adjust and garnish

Before serving, taste and adjust salt and pepper as needed (use remaining salt and pepper from ingredients). If using optional add-ins, fold in 2 tablespoons sunflower seeds or toasted pecans and 1/2 cup thinly sliced green apple for crunch and brightness. Serve chilled or at cool room temperature.