Slaw (v, Gf) Recipe

Wash all produce. Remove outer leaves from cabbages if needed. Finely shred the green and red cabbage using a sharp knife, mandoline, or food processor so pieces are thin and bite-sized (about 4 cups green and 2 cups red after shredding). Place shredded cabbage into a large mixing bowl.

Peel and julienne or grate the carrots. Add the carrots to the bowl with cabbage.

Thinly slice the red onion; if you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain well. Add onion to the bowl.

Chop the cilantro leaves and, if using, matchstick the green apple. Add cilantro and apple to the vegetable bowl and toss gently to combine.

Combine wet ingredients

In a medium bowl or a large jar, whisk together the mayonnaise and yogurt (if using) until smooth.

Add the apple cider vinegar, lime juice, honey or agave, Dijon mustard, and olive oil. Whisk until fully combined and slightly emulsified.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add another 1/2 tsp vinegar if you prefer tangier, or another 1/2 tsp honey/agave for sweeter.

Pour about two-thirds of the dressing over the shredded vegetable mixture. Using tongs or two large spoons, toss thoroughly so all vegetables are lightly coated. Add more dressing as needed to reach desired creaminess (reserve any extra dressing separately for serving).

Let the slaw rest in the refrigerator for at least 20 minutes to allow flavors to meld and cabbage to soften slightly. For best texture and flavor, rest 1 hour. If making ahead, store dressing separately and combine up to 4 hours before serving to keep slaw crisp.

Just before serving, sprinkle the toasted sunflower seeds or chopped toasted peanuts, sesame seeds (if using), extra cilantro leaves, and lime zest on top. Give the slaw one final gentle toss and adjust salt and pepper to taste.

Serve chilled or at cool room temperature as a side, taco topping, or sandwich accompaniment.