Coleslaw
★★★★★
PREP TIME
1 hour 30 minutes
COOK TIME
5 minutes
MAKES
7 cups
Ingredients
1/2
medium green cabbage, cored and sliced into ⅛ inch-thin ribbons
1/2
small red cabbage, cored and sliced into ⅛ inch-thin ribbons
4
medium carrots, peeled and grated on the large holes of a box grater
1 tablespoon
plus 1 teaspoon kosher salt, plus more to taste
2 teaspoons
granulated sugar
2/3 cup
mayonnaise
1/3 cup
Greek yogurt
1/3 cup
apple cider vinegar
3 tablespoons
honey
2 teaspoons
Dijon mustard
1 teaspoon
Tabasco (or another hot sauce)
3/4 teaspoon
za’atar
1/2 teaspoon
celery seeds
3/4 cup
loosely packed parsley leaves, roughly chopped
Instructions
- Add the green cabbage, red cabbage, and carrot to a large mixing bowl. Season with the salt and sugar. Mix and massage the cabbage mixture for 1 minute, then set aside to marinate for 1 hour.
- After 1 hour, squeeze out the excess liquid from the cabbage, one handful at a time. Discard the excess liquid and transfer the drained cabbage mixture to a new bowl.
- Add the remaining ingredients, except for the parsley, to a small mixing bowl, and whisk to combine. Pour this mixture over the cabbage, add the parsley, and stir to combine. Taste, and season with salt as needed. Serve immediately, or refrigerate the coleslaw for up to 3 days.
