Coleslaw Recipe

Prepare cabbages

Remove any wilted outer leaves from cabbages. Cut each cabbage into quarters, remove the core, then thinly slice (shred) the cabbage across the grain. You should end up with about 6 cups shredded green cabbage and 2 cups shredded red cabbage. Place shredded cabbage in a large mixing bowl.

Shred carrots and slice aromatics

Peel the carrots and either grate them on the large holes of a box grater, use a food processor with a shredding disk, or julienne them so you have about 1½ cups. Thinly slice the green onions on the bias and chop the parsley. Add carrots, green onion, and parsley to the bowl with the cabbage.

Optional fruit/nuts

If using apple, core and julienne half a small Granny Smith and add to the bowl to avoid browning. If using seeds or nuts, toast lightly in a dry skillet over medium heat for 2–3 minutes until fragrant and set aside to cool; add later before serving.

In a medium bowl, whisk together mayonnaise and Greek yogurt until smooth.

Whisk in apple cider vinegar, Dijon mustard, honey, and sugar until combined and slightly glossy.

Add celery seed, kosher salt, and black pepper. Taste and adjust seasoning — add another ½ tsp vinegar for brightness, a pinch more sugar or honey if you prefer sweeter, or more salt/pepper to taste.

Pour the dressing over the shredded vegetables. Using two large spoons (or clean hands), toss thoroughly to coat all strands evenly. Aim to lightly dress so the slaw remains slightly crisp; add more dressing 1 teaspoon at a time if you prefer creamier slaw.

Let the assembled coleslaw rest in the refrigerator for at least 30 minutes to allow flavors to meld and the cabbage to soften slightly. For best results, chill 1–2 hours. If the slaw releases excess liquid after resting, drain a little off or toss again to redistribute dressing.

Before serving, taste and adjust seasoning (salt, pepper, or a splash of vinegar). Fold in toasted seeds or nuts if using. Serve chilled or at cool room temperature.