Creamy Coleslaw Recipe

Prepare vegetables

Trim and remove any coarse outer leaves from the cabbages. Cut the cabbages into quarters, remove the core, and finely shred using a sharp knife, mandoline, or food processor. Peel and grate or julienne the carrots. Thinly slice the green onions and chop the parsley if using.

Place shredded green cabbage, red cabbage, and carrots into a large bowl. Add the sliced green onions and chopped parsley. Toss lightly to combine so the vegetables are evenly distributed.

If you prefer a crisper slaw, toss the shredded cabbage and carrots with 1/2 teaspoon salt, let sit 10 minutes, then drain any liquid and pat dry with paper towels before adding dressing. (This step is optional.)

Make dressing

In a medium bowl, whisk together the mayonnaise, sour cream, and Greek yogurt until smooth. Add the apple cider vinegar, granulated sugar, Dijon mustard, and fresh lemon juice. Whisk to combine so sugar dissolves.

Stir in the celery seed, salt, and freshly ground black pepper. Taste and adjust seasoning — add up to 1/4 teaspoon more salt or a touch more vinegar or lemon if you prefer brighter acidity.

Pour the prepared dressing over the cabbage-carrot mixture. Using two large spoons or salad tongs, toss the slaw thoroughly until all vegetables are evenly coated with dressing.

For best flavor, cover and chill the coleslaw in the refrigerator for at least 30 minutes and up to 4 hours to allow flavors to meld. If the dressing thickens in the fridge, briefly stir before serving and add 1–2 teaspoons water or milk to loosen if desired.

Before serving, taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed. Serve cold as a side for sandwiches, BBQ, or grilled proteins.