Coleslaw Recipe

Prepare vegetables

Trim outer leaves from the cabbages, quarter and remove cores. Thinly shred the green and red cabbage using a sharp knife, mandoline, or food processor so you have about 6 cups green and 2 cups red. Place shredded cabbage in a large bowl.

Peel and grate the carrot and add to the bowl with the cabbage. Add the thinly sliced green onions and chopped parsley (if using).

Sprinkle 1 teaspoon salt over the cabbage mixture and toss well. Let sit 10 minutes to draw out some moisture, then squeeze gently (or press with a spatula) to remove excess liquid. This keeps the slaw from becoming watery after dressing.

Mix dressing

In a medium bowl, whisk together 3 tbsp mayonnaise, 3 tbsp sour cream (or Greek yogurt), 2 tbsp apple cider vinegar, 1 tsp granulated sugar, 1 tsp Dijon mustard, 1 tsp celery seed, 1 tsp fresh lemon juice, 1 tsp black pepper and 1 tsp salt until smooth and slightly glossy. Taste and adjust seasoning — add more vinegar for tang, more sugar for sweetness, or a pinch more salt if needed.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water or extra vinegar a little at a time until desired consistency is reached.

Pour the dressing over the squeezed cabbage/carrot mixture. Using tongs or two large spoons, toss thoroughly until the vegetables are evenly coated.

Taste and adjust: add a little more salt, pepper, or cider vinegar if desired.

Cover and refrigerate at least 30 minutes before serving to let flavors meld. For best flavor and texture, refrigerate 2 hours. Give the slaw a final toss before serving; if it looks dry after resting, stir in 1–2 teaspoons of water or extra mayonnaise to loosen.