Cole Slaw Recipe

Prepare the vegetables

Trim outer leaves from cabbages. Cut each cabbage into quarters, remove core, and thinly slice or shred to yield about 8 cups combined (6 cups green, 2 cups red). Peel and grate or julienne carrots to make 1 1/2 cups. Thinly slice 1/2 cup red onion. Combine cabbage, carrots, onion and chopped parsley in a large mixing bowl.

Optional step to soften: sprinkle 1/2 teaspoon kosher salt over the shredded cabbage, toss, and let sit 10 minutes. After resting, squeeze or press out excess moisture using clean hands or a kitchen towel, then return cabbage to the bowl. This step reduces wateriness and helps the dressing cling.

Whisk dressing

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon granulated sugar, 1/2 teaspoon celery seed, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice (if using). Whisk until smooth and sugar is dissolved. Taste and adjust seasoning: add a pinch more salt, a teaspoon more vinegar for tang, or 1 teaspoon more sugar if you prefer sweeter slaw.

If you prefer a lighter dressing, substitute up to half the mayonnaise with additional sour cream or plain Greek yogurt and whisk until combined.

Pour the dressing over the prepared slaw vegetables. Using tongs or two large forks, toss thoroughly until all vegetables are evenly coated.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. For best texture and flavor, refrigerate 2–4 hours. If the slaw becomes too firm in the fridge, give it a gentle toss before serving and adjust seasoning with additional salt, pepper, or vinegar to taste.

Serve chilled as a side for sandwiches, grilled meats, or picnic fare. Slaw will keep well in an airtight container in the refrigerator for 3–4 days; stir before serving.