Slaw Recipe

Slice and shred

Remove any tough outer leaves from cabbages. Cut cabbages into quarters, remove cores, and thinly slice so you have about 6 cups total (4 cups green, 2 cups red). Peel and shred the carrot(s) on a box grater or with a food processor to yield about 1 cup. Thinly slice the red onion and chop the cilantro. Place all vegetables into a large mixing bowl.

If you prefer a crisper slaw, sprinkle 1/2 teaspoon of salt over the shredded cabbage and carrot, toss, and let sit in a colander for 10 minutes; then gently squeeze out excess liquid and return vegetables to the bowl.

In a separate medium bowl, whisk together the mayonnaise (1/2 cup) and Greek yogurt (1/4 cup) until smooth.

Add the apple cider vinegar (2 tbs), lime juice (1 tbs), honey (1 tsp), Dijon mustard (1 tsp), salt (1 tsp), black pepper (1/2 tsp), ground cumin (1/4 tsp) and red pepper flakes (1/4 tsp) if using. Whisk until fully combined and tasting balanced — adjust salt, acidity or honey as needed.

Pour the dressing over the prepared vegetables. Using tongs or two large spoons, toss thoroughly so the cabbage and carrot are evenly coated. Taste and adjust seasoning (add more salt, lime, or honey as desired).

Drizzle the extra-virgin olive oil (1 tbs) over the tossed slaw and gently toss once more.

Stir in the chopped cilantro. Sprinkle toasted sesame seeds or chopped peanuts (2 tbs) on top if using for added texture.

For best flavor, cover and refrigerate the slaw for at least 20–30 minutes to allow flavors to meld. Serve chilled or at cool room temperature.