Coleslaw Recipe

Prepare cabbage and vegetables

Remove any wilted outer leaves from the cabbages. Cut the green cabbage into quarters, remove the core, and thinly slice to yield about 6 cups shredded. Repeat with the red cabbage to yield 2 cups. Peel the carrot and shred using a box grater or food processor to yield 1½ cups. Thinly slice the green onions and finely chop the parsley.

Place the shredded green cabbage, red cabbage, shredded carrot, sliced green onion, and chopped parsley in a large mixing bowl. Sprinkle 1 tsp salt and ½ tsp freshly ground black pepper over the vegetables and toss to combine evenly. Let sit 10 minutes while you make the dressing to soften the cabbage slightly and draw out a little moisture.

In a medium bowl, combine 3 tablespoons mayonnaise and 3 tablespoons plain Greek yogurt (or sour cream). Whisk until smooth.

Add 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar, 1 teaspoon fresh lemon juice, and ½ teaspoon celery seed (if using). Whisk to fully incorporate.

Season the dressing with ¼ teaspoon salt and ¼ teaspoon black pepper. Taste and adjust: add up to 1 teaspoon more sugar for sweetness, more vinegar for tang, or a pinch more salt if needed.

If you prefer a thinner dressing, whisk in 1–2 teaspoons cold water or milk until desired consistency is reached.

Pour the dressing over the cabbage-vegetable mixture. Using two large spoons or salad tongs, toss thoroughly until all vegetables are evenly coated with dressing.

Taste and adjust seasoning with additional salt, pepper, or vinegar as desired. For best flavor, cover and chill at least 30 minutes before serving to allow flavors to meld. If you need it sooner, it can be served immediately.

Before serving, give the coleslaw a final toss. Serve chilled as a side to sandwiches, grilled meats, or barbecue.