Cole – Slaw Recipe

Shred and slice

Trim outer leaves from cabbages. Remove core and finely shred green cabbage to yield about 6 cups. Finely shred red cabbage to yield about 2 cups. Peel and shred carrots to make 1 cup. Thinly slice 1/2 cup red onion and roughly chop 1/4 cup fresh parsley.

Combine shredded green cabbage, red cabbage, carrots, red onion and parsley in a large mixing bowl and toss to distribute evenly.

In a separate bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Add 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon celery seed, 1 teaspoon granulated sugar, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk until fully combined and slightly thickened. Taste and adjust seasoning: add a little more vinegar for brightness or a pinch more sugar if too tart.

Pour the dressing over the prepared vegetables. Using tongs or two large spoons, toss thoroughly until all vegetables are coated evenly with dressing.

If using optional add-ins, fold in 1/2 cup julienned apple and 2 tablespoons toasted sunflower seeds now. Add sliced jalapeño if you want heat, and toss gently to combine.

Let the slaw rest in the refrigerator for at least 30 minutes to allow flavors to meld and the cabbage to soften slightly. For best flavor, refrigerate 1–2 hours but serve within 24 hours for optimal texture.

Before serving, give the slaw another quick toss and adjust seasoning with additional salt, pepper or vinegar to taste. Transfer to a serving bowl and garnish with a few extra toasted sunflower seeds or chopped parsley if desired.