Ingredients:

  • 4 cups Green Cabbage, finely shredded
  • 1 cup Red Cabbage, finely shredded
  • 2 large Crisp, Tart Apples (Granny Smith or Pink Lady), cored but unpeeled and julienned
  • 1/2 medium Celeriac (Celery Root), peeled and julienned
  • 1 medium Carrot, peeled and grated
  • 3 medium Spring Onions (Scallions), finely sliced
  • 1/2 cup Mayonnaise (full fat)
  • 1/4 cup Plain Greek Yogurt
  • 2 Tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1 Tbsp Honey or Maple Syrup
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 tsp Celery Seed
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey/maple syrup, and lemon juice until completely smooth and emulsified.
  2. Season the dressing: Add the celery seed, salt, and pepper. Whisk again, then taste and adjust seasoning (it should be vibrant and slightly tart). Set aside.
  3. Shred the Cabbage: Using a sharp knife or a mandoline, thinly slice the green and red cabbage. Transfer the shredded cabbage to the large mixing bowl.
  4. Prep the Roots: Using a box grater or julienne peeler, grate or julienne the celeriac and carrots. Add them to the cabbage bowl, ensuring they are thinly cut.
  5. Slice the Apples: Core the apples (leaving the skin on) and cut them into thin matchsticks (julienne). Immediately toss the apple matchsticks into the large bowl with the other vegetables to prevent browning.
  6. Add Onions: Toss in the sliced spring onions.
  7. Dress the Slaw: Pour the prepared Zesty Dressing over the vegetable and apple mixture.
  8. Toss Thoroughly: Using tongs or clean hands, gently fold and toss the slaw until all ingredients are evenly coated in the dressing. Ensure the dressing reaches the bottom of the bowl.
  9. Rest and Marinate: Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 30 minutes. This resting period allows the vegetables to slightly soften and the flavors to properly marry.
  10. Final Check and Serve: Just before serving, give the slaw one last toss. Taste again and adjust seasoning (a final pinch of salt or splash more vinegar) if needed. Serve chilled.