Cole Slaw Recipe

Prepare vegetables

Trim outer leaves from the cabbages. Quarter the green cabbage, remove core, and thinly slice to yield about 6 cups shredded. Repeat with red cabbage to yield about 2 cups. Peel and grate the carrot on the large holes of a box grater (or julienne then shred) to make about 1 cup. Thinly slice the red onion into fine half-moons and chop the parsley.

Combine the shredded green cabbage, red cabbage, grated carrot, sliced red onion, and chopped parsley in a large mixing bowl. Toss lightly to mix evenly.

Make dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, celery seed, granulated sugar, kosher salt, and freshly ground black pepper until smooth and homogenous. Taste and adjust seasoning — add another 1/2 tsp sugar or 1/2 tsp salt if desired, or a splash more vinegar for brightness.

If you prefer a thinner dressing, whisk in 1 to 2 teaspoons of cold water until you reach desired consistency.

Toss and rest

Pour the dressing over the slaw mixture. Using two large spoons or tongs, toss thoroughly until all vegetables are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and cabbage to soften slightly. For best flavor, chill 2 hours.

Before serving, taste and adjust seasoning with salt and pepper. Toss again and serve cold.