Coleslaw Recipe

Prepare vegetables

Trim outer leaves from cabbages. Cut each cabbage into quarters, remove core, then finely shred using a sharp knife, mandoline, or food processor. Transfer shredded green and red cabbage to a large mixing bowl.

Add carrots and onion

Peel and grate or julienne the carrots and add to the bowl with the cabbage. Thinly slice the red onion and add it as well.

Season and rest

Sprinkle the salt over the shredded vegetables, toss thoroughly with clean hands or tongs to distribute. Let the mixture sit for 10 minutes — this helps draw out some moisture for a crisper final texture. After 10 minutes, drain any excess liquid if there is a noticeable amount.

Add chopped parsley and ground black pepper to the vegetable mixture and toss lightly. Keep the bowl nearby for dressing.

Whisk dressing

In a medium bowl, combine mayonnaise, plain yogurt (or sour cream), apple cider vinegar, Dijon mustard, granulated sugar, celery seed (if using), honey, and fresh lemon juice. Whisk vigorously until smooth and slightly glossy. Taste and adjust seasoning — add a pinch more sugar or a splash more vinegar or lemon if needed.

Combine

Pour the dressing over the prepared vegetables. Using two large spoons or salad tongs, toss gently but thoroughly to coat all cabbage and carrots with the dressing. Ensure dressing is evenly distributed; if it seems thick, thin with 1–2 teaspoons of water or extra lemon juice.

Chill

Cover the coleslaw and chill in the refrigerator for at least 30 minutes, preferably 1–2 hours. Chilling allows flavors to meld and the cabbage to become tender-crisp. Taste before serving and adjust salt, pepper, or sweetness as needed.

Serve cold as a side for sandwiches, grilled meats, or barbecue. Leftovers keep well refrigerated in an airtight container for 2–3 days; give a quick toss before serving.