Ingredients:

  • ½ medium head Green Cabbage (about 500g), finely shredded
  • ¼ medium head Red Cabbage (about 250g), finely shredded
  • 2 medium Carrots (150 grams), peeled and grated or julienned
  • ¼ small red onion or 4 spring onions (40 grams), very finely minced
  • ½ teaspoon Kosher Salt (for drawing out moisture)
  • ½ cup Mayonnaise (full-fat preferred)
  • ¼ cup Greek Yogurt (plain, unsweetened)
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon Honey or Maple Syrup (adjust to taste)
  • ½ teaspoon Celery Seed
  • ½ teaspoon Black Pepper, freshly ground

Instructions:

  1. Shred the Cabbage: Thinly slice the green and red cabbage. Aim for strands no thicker than ⅛ inch (3mm).
  2. Prep Carrots and Onion: Grate or julienne the carrots. Finely mince the red onion or chop the spring onions.
  3. The Salting Trick (Moisture Release): Place the shredded cabbage and carrots into a large mixing bowl. Sprinkle with the ½ teaspoon of Kosher salt. Toss gently but thoroughly.
  4. Rest: Let the salted vegetables sit for 10-15 minutes. This draws out excess water, ensuring a crisp slaw that won't turn watery after dressing.
  5. Whisk the Wet Ingredients: In a separate medium bowl, combine the mayonnaise, Greek yogurt, cider vinegar, Dijon mustard, and honey/maple syrup.
  6. Add Seasoning: Whisk in the celery seed and freshly ground black pepper until the dressing is completely smooth and emulsified. Taste and adjust the sweetness and tang as needed.
  7. Drain (If Necessary): After the vegetables have rested, gently tilt the bowl and pour away any liquid pooled at the bottom. Do not rinse the vegetables.
  8. Dress the Slaw: Pour about three-quarters of the prepared dressing over the shredded vegetables. Start conservatively!
  9. Toss Gently: Use a spatula to toss the mixture until all vegetables are evenly coated. Add the remaining dressing only if the slaw appears too dry.
  10. Chill (The Non-Negotiable Step): Cover the bowl tightly and refrigerate for a minimum of 30 minutes, ideally 2 hours. This allows the flavors to deepen and the cabbage to fully absorb the dressing while remaining crisp.
  11. Final Check and Serve: Just before serving, give the slaw a quick final stir. Taste one last time and add a tiny pinch of salt or pepper if required. Serve chilled.