Coleslaw Recipe

Prep cabbages

Remove any tough or bruised outer leaves from the cabbages. Quarter the green and red cabbages, cut out and discard the cores, then very thinly slice the cabbage into shreds about 1/8 inch (3 mm) wide. Aim for fine, even shreds so the dressing coats evenly.

Shred carrots and onion

Peel the carrots and grate them on the large holes of a box grater or use a food processor with a shredding disk. Thinly slice the red onion into half-moons about 1/16–1/8 inch thick. If you prefer a milder onion flavor, soak the sliced onion in cold water for 5 minutes, then drain well.

Combine vegetables

Place the shredded green cabbage, red cabbage, grated carrots, and sliced red onion in a large mixing bowl. Add the chopped parsley if using. Toss the vegetables together until evenly distributed.

Make the dressing

In a separate medium bowl, whisk together the mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, honey, celery seed, granulated sugar, kosher salt, and black pepper. Whisk until smooth and the sugar and salt have dissolved.

Adjust seasoning

Taste the dressing and adjust seasoning as desired: more vinegar or a little extra honey for brightness/sweetness, more salt or pepper to taste.

Pour the dressing over the bowl of shredded vegetables. Using two large spoons or salad tongs, toss thoroughly until all vegetables are evenly coated with dressing. Let the coleslaw rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly. If time allows, chill 1–2 hours for best flavor.

Before serving, give the coleslaw a final toss, taste and adjust seasoning if necessary (a pinch more salt, a squeeze of vinegar, or a touch more honey). Serve chilled or at cool room temperature. Keeps well covered in the refrigerator for up to 3 days; drain any excess liquid and re-toss before serving.