Cole Slaw Recipe

Shred and Chop

Trim core from cabbages. Thinly shred green cabbage to yield about 6 cups and red cabbage to yield about 2 cups. Peel and grate carrots to make 1 1/2 cups. Finely slice 1/4 cup red onion and roughly chop 2 tablespoons fresh parsley. Combine all vegetables (green cabbage, red cabbage, carrots, red onion, parsley) in a large mixing bowl.

If you prefer a crisper slaw, rinse shredded cabbage briefly in cold water, drain well and spin dry in a salad spinner or pat dry with clean kitchen towels. Excess water will dilute the dressing.

Whisk Dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt (or sour cream), 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon granulated sugar, 1/2 teaspoon celery seed, 1 teaspoon 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 sugar for sweetness, more vinegar or lemon for tang, or more salt to taste.

Toss with Dressing

Pour the dressing over the bowl of shredded vegetables. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated with dressing.

Cover the bowl and refrigerate for at least 30 minutes, preferably 1 to 2 hours, to allow flavors to meld and cabbage to soften slightly. Toss once more before serving; adjust seasoning with additional salt, pepper, or a teaspoon of vinegar if needed.

If serving immediately and you want extra creaminess, let sit 10–15 minutes at room temperature before serving. Garnish with extra chopped parsley if desired.