Ingredients:

  • 1 medium head green cabbage (approx. 900g), finely shredded
  • 1/4 head red cabbage (approx. 225g), shredded
  • 2 large carrots (200g), julienned or coarsely grated
  • 1 tbsp kosher salt (15g) for curing
  • 1/2 cup plain Greek yogurt (120g)
  • 1/4 cup mayonnaise (60g)
  • 3 tbsp apple cider vinegar (45ml)
  • 1.5 tbsp honey or maple syrup (22ml)
  • 1 tsp Dijon mustard (5g)
  • 1/2 tsp celery seed
  • Fresh cracked black pepper to taste

Instructions:

  1. Shred the green and red cabbage into thin ribbons and place in a large colander.
  2. Toss the cabbage with 1 tablespoon of kosher salt and let it sit for 20 minutes to draw out excess moisture.
  3. Rinse the cabbage thoroughly under cold water to remove the salt, then dry completely using a clean kitchen towel or paper towels.
  4. In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, and celery seed until smooth.
  5. Add the dried cabbage and julienned carrots to the dressing and toss until evenly coated. Season with fresh cracked black pepper.
  6. Chill and set. Refrigerate for at least 15 minutes before serving to let the flavors meld.