This coleslaw recipe offers a creamy and tangy flavor with a delightful crunch, perfect for any occasion.
In a large mixing bowl, combine the Greek yogurt, light mayonnaise, juice of the lemon, celery seed, salt, and black pepper. Whisk until smooth and well blended.
For a smoother dressing, ensure the yogurt and mayonnaise are at room temperature before mixing.
Add the shredded green cabbage, grated carrot, thinly sliced red onion, and chopped parsley to the bowl with the dressing.
Use a mandoline slicer for evenly shredded vegetables for a professional look.
Toss the vegetables with the dressing until everything is evenly coated.
Mix gently to avoid bruising the vegetables and maintain their crunch.
Cover the bowl and refrigerate the coleslaw for at least 1 hour before serving to allow the flavors to meld.
For best results, prepare the coleslaw a day in advance to enhance the flavor.
Before serving, give the coleslaw a final toss and adjust seasoning if needed. Serve chilled.
Garnish with a sprig of parsley or a sprinkle of celery seed for a decorative touch.
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