Slaw Recipe

Shred and slice

Trim any tough outer leaves from the cabbages. Quarter the cabbages, remove cores, and finely shred using a sharp knife, mandoline, or food processor. Peel and grate or julienne the carrots. Thinly slice the red onion and green onions. Roughly chop the cilantro if using. Place all prepared vegetables in a very large mixing bowl.

Optional: to soften the cabbage and reduce bitterness, sprinkle 1/2 teaspoon of salt over the shredded cabbage, toss, and let sit for 10 minutes, then squeeze out excess liquid in a clean kitchen towel or with a colander. Return cabbage to the bowl.

In a medium bowl, whisk together mayonnaise, yogurt (or sour cream), apple cider vinegar, honey, Dijon mustard, olive oil, celery seed (if using), lime zest (if using), salt, and black pepper until smooth and slightly emulsified.

Taste and adjust seasoning: add more vinegar for tang, honey for sweetness, or salt and pepper to balance. The dressing should be creamy with a bright tang.

Pour the dressing over the prepared vegetables. Using two large spoons or salad tongs, toss thoroughly until all strands are evenly coated. If you prepared optional add-ins (seeds, dried fruit, or apple), fold them in now.

Toss gently but thoroughly for about 1–2 minutes to ensure even distribution. If the slaw seems dry, add an additional 1 tablespoon of olive oil or 1–2 tablespoons of vinegar or water and toss again.

For best flavor, cover and refrigerate the slaw for at least 30 minutes to 1 hour to let flavors marry. If you need it sooner, you can serve immediately, but resting improves texture and flavor melding.

Before serving, taste and adjust seasoning again (salt, pepper, or a squeeze of lime or extra vinegar). Garnish with additional cilantro, green onion, or toasted seeds if desired. Serve chilled or at cool room temperature.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. If it becomes watery, drain a bit of liquid and refresh with a small spoonful of mayonnaise or yogurt and toss.