Coleslaw Recipe

Prepare vegetables

Remove any wilted outer leaves from the cabbages. Cut each cabbage into quarters, remove the core, then thinly slice or shred until you have approximately the listed amounts (4 cups green, 1 cup red). Place shredded cabbage in a large mixing bowl.

Add carrots and aromatics

Peel (if needed) and grate or julienne the carrots to equal about 1 cup. Add to the bowl with the cabbage along with the sliced green onions and chopped parsley if using.

Season and toss

Sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over the vegetables and toss to combine. The salt will begin to soften the cabbage while you prepare the dressing.

Whisk dressing

In a medium bowl or measuring cup, combine 1/2 cup mayonnaise, 1/4 cup plain yogurt or sour cream, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon sugar (or honey), 1/2 teaspoon celery seed (if using), 1 teaspoon lemon juice (if using), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and homogeneous. Taste and adjust sweetness, acidity or salt to preference.

Dress and chill

Pour the dressing over the shredded vegetables. Using tongs or two large spoons, toss thoroughly until all vegetables are evenly coated. For best texture and flavor balance, cover and refrigerate for at least 30 minutes to 2 hours to let flavors meld and the cabbage soften slightly. If the slaw seems dry after chilling, stir in an additional tablespoon of mayonnaise or yogurt.

Final toss and serve

Before serving, give the slaw a final toss, taste and adjust salt, pepper or acidity if needed (a splash more vinegar or lemon juice brightens it). Serve chilled or at cool room temperature.