Ingredients:

  • 450g green cabbage, finely shredded
  • 250g purple cabbage, finely shredded
  • 186g yellow bell pepper, julienned (1 large)
  • 72g carrot, grated (1 large)
  • 45g green onions, bias-sliced (3 stalks)
  • 60g avocado oil mayonnaise (1/4 cup)
  • 60g plain Greek yogurt (1/4 cup)
  • 45g apple cider vinegar (3 tbsp)
  • 21g honey (1 tbsp)
  • 2g celery seed (1 tsp)
  • 1g smoked paprika (1/2 tsp)
  • 5g sea salt for maceration
  • 2g cracked black pepper

Instructions:

  1. Shred the green and purple cabbages.
  2. Toss the cabbage with 5g sea salt in a large bowl. Note: This starts the maceration process.
  3. Wait for 15 minutes until the cabbage looks slightly wilted and shiny.
  4. Rinse the salt off the cabbage under cold water and pat it very dry with a clean towel.
  5. Whisk 60g mayo, 60g yogurt, 45g vinegar, and 21g honey in a small jar until the mixture is velvety and smooth.
  6. Stir in 2g celery seed, 1g smoked paprika, and 2g black pepper into the dressing.
  7. Combine the julienned 186g yellow pepper, grated 72g carrot, and 45g sliced green onions with the cabbage.
  8. Pour the dressing over the vegetables and toss gently to coat every strand.
  9. Chill the slaw in the fridge for at least 30 minutes until the flavors are fully married.