Coleslaw Recipe

Prepare cabbages

Remove any tough outer leaves from the cabbages. Cut each cabbage into quarters, remove the core, then thinly slice the cabbage quarters into shreds about 1/8" (3 mm) thick. Aim for even shreds so the texture is consistent.

Shred carrots and chop aromatics

Peel the carrots and grate them on the large holes of a box grater or use the large disc of a food processor to produce coarse matchstick shreds. Trim the green onions and slice thinly on the bias. Roughly chop the parsley.

Combine shredded green cabbage, red cabbage, grated carrots, sliced green onions, and chopped parsley in a large mixing bowl. Toss lightly to mix.

In a separate medium bowl, whisk together the mayonnaise and Greek yogurt until smooth.

Add apple cider vinegar, granulated sugar, Dijon mustard, celery seed, kosher salt, and black pepper to the mayo-yogurt mixture. Whisk until sugar dissolves and the dressing is homogeneous. Taste and adjust seasoning — add up to 1 tsp more vinegar for brightness or a pinch more sugar if you prefer sweeter slaw.

If you want a thinner dressing, whisk in 1–2 tablespoons of cold water or milk a little at a time until you reach the desired consistency.

Pour about three-quarters of the dressing over the shredded vegetables and toss thoroughly with tongs or salad forks so every shred is coated. Add more dressing if you like it creamier. The slaw should be moist but not swimming in dressing.

If using optional add-ins, fold in the raisins or dried cranberries and toasted sunflower seeds at this stage.

Let the coleslaw rest in the refrigerator for at least 30 minutes before serving to allow flavors to meld. For best texture and flavor, chill 1–2 hours. Give it a final toss and taste; adjust salt/pepper or drizzle a little extra vinegar if needed just before serving.