Ingredients:

  • 4 cups Green Cabbage, finely shredded
  • 2 cups Red Cabbage, finely shredded
  • 1 cup Carrots, julienned
  • 1 tsp Kosher Salt
  • 1/2 cup Mayonnaise
  • 1/4 cup Plain Greek Yogurt
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Honey
  • 1 tsp Dijon Mustard
  • 1/2 tsp Celery Seed
  • 1/2 tsp Black Pepper

Instructions:

  1. Shred the green and red cabbages as thinly as possible and julienne the carrots.
  2. Place shredded cabbage and carrots in a colander over a sink. Toss with 1 tsp of kosher salt and let sit for 15 minutes to draw out excess moisture.
  3. Rinse the vegetables briefly with cold water and pat thoroughly dry with a clean kitchen towel to ensure crispness.
  4. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seed, and black pepper until smooth.
  5. Toss the dried vegetables with the dressing in a large mixing bowl until evenly coated. Chill for 20 minutes before serving for optimal flavor development.