Cole Slaw Recipe

Trim outer leaves from the cabbages. Cut each cabbage into quarters, remove core, then thinly slice into shreds about 1/8–1/4 inch wide. You should yield approximately 6 cups shredded green cabbage and 2 cups shredded red cabbage.

Peel the carrots and grate them on the large holes of a box grater or use the coarse disc on a food processor to yield about 1½ cups. Slice the red onion very thin (slice across the grain) and finely chop the parsley.

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

Make the dressing

In a medium bowl, whisk together the mayonnaise and plain yogurt (or sour cream) until smooth. Add apple cider vinegar, Dijon mustard, granulated sugar, celery seed, kosher salt, black pepper, and optional lemon juice. Whisk until sugar dissolves and dressing is homogeneous and creamy.

Taste the dressing and adjust: add more vinegar for tang, a pinch more sugar if too sharp, or more salt and pepper as needed.

Pour the dressing over the bowl of shredded vegetables. Using two large spoons or tongs, toss thoroughly until all vegetables are evenly coated. If the slaw seems dry, add up to 1–2 tablespoons more mayonnaise or yogurt to reach desired creaminess.

Cover the bowl and refrigerate for at least 30 minutes (preferably 1–2 hours) to let flavors marry and cabbage soften slightly. Stir again just before serving and adjust seasoning with additional salt, pepper, or a splash of vinegar if desired.

Serve chilled as a side for sandwiches, grilled meats, or as part of a picnic spread. Keeps well refrigerated in an airtight container for 3–4 days; stir before serving as some liquid may collect.