Sweet Slaw Recipe

Core and thinly slice the green and red cabbage so you have about 6 cups total shredded (4 cups green, 2 cups red). If you prefer a finer texture, shred on a box grater or use a food processor with the shredding disc.

Peel and grate the carrot (about 1 cup). Thinly slice the red bell pepper into matchsticks (about 1/2 cup). Trim and thinly slice the green onions on a bias (3 each). Combine all prepared vegetables in a large mixing bowl.

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Add 2 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Whisk until sugar is mostly dissolved and the dressing is homogenous.

Season the dressing with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: if you want it sweeter add up to 1 more teaspoon sugar or honey; for more tang add 1/2 teaspoon vinegar.

Pour the dressing over the shredded vegetables in the large bowl. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated.

If using raisins or dried cranberries, fold in 1/4 cup now so they rehydrate slightly in the dressing. Add 1 tablespoon toasted sesame seeds and 2 tablespoons chopped fresh parsley, reserving a pinch of each for garnish if desired.

Cover the bowl and refrigerate for at least 30 minutes (preferably 1 hour) to let flavors meld and the cabbage slightly soften. Stir again before serving and adjust seasoning with a small pinch of salt or a squeeze of vinegar if needed.

Serve chilled or at cool room temperature. Garnish with remaining sesame seeds and parsley.