Slaw Recipe

Prepare vegetables

Trim outer leaves from cabbages. Cut each cabbage into quarters, remove cores, and finely shred using a sharp knife or mandoline. Peel and grate carrots on the large holes of a box grater (or use a food processor). Thinly slice the red onion and green onions. Chop the parsley.

Place shredded green cabbage, shredded red cabbage, grated carrots, sliced red onion, sliced green onion, and chopped parsley in a large mixing bowl. Toss gently to combine so the vegetables are evenly distributed.

Make the dressing

In a medium bowl or a mason jar, combine mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, Dijon mustard, granulated sugar, celery seed, kosher salt, black pepper, neutral oil, and hot sauce if using. Whisk (or shake jar) vigorously until smooth and emulsified. Taste and adjust seasoning — add more vinegar or lemon for brightness, more sugar for sweetness, or more salt to taste.

Let dressing sit for 5 minutes to allow sugar and celery seed to bloom, then taste again and adjust if needed.

Pour about three-quarters of the dressing over the prepared vegetables and toss thoroughly with tongs or two large spoons until the slaw is evenly coated. Add remaining dressing a little at a time to reach your preferred creaminess — you may not need all of it.

Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld and cabbage to soften slightly. If making ahead, toss once more just before serving and adjust seasoning if needed.

Serve chilled as a bulk side. Keeps well in an airtight container in the refrigerator for up to 3 days; stir before serving and drain any excess liquid if necessary.