California Coleslaw


Serves: 8-10


C = cup
T = tablespoon



  • 1 red cabbage

  • 1 green cabbage

  • 3 C shredded carrots

  • 2 apples

  • 1 small handful chives

  • 1 small handful fresh flat-leaf parsley

  • 2 avocados


  • 1 C pasteurized plain whole milk Greek yogurt

  • C extra-virgin olive oil

  • C apple cider vinegar

  • 2 T whole grain mustard

  • 2 T honey

  • kosher salt, to taste

  • freshly ground black pepper, to taste


  1. Thoroughly wash 1 red cabbage, 1 green cabbage, 3 cups of shredded carrots, 2 apples, a small handful of chives, a small handful of fresh flat-leaf parsley, and 2 avocados (including the tough skin) under cool, running, drinkable water.

  2. Shred the cabbage, thinly slice the apples, chop the chives and fresh parsley, and dice the avocados.

  3. In a large bowl, combine the shredded cabbage, shredded carrots, thinly sliced apples, chopped herbs, and diced avocado.

  4. In a separate bowl, whisk together 1 cup of pasteurized plain whole milk Greek yogurt, ⅓ cup of extra-virgin olive oil, ⅓ cup of apple cider vinegar, 2 tablespoons of whole grain mustard, and 2 tablespoons of honey until smooth and evenly incorporated. Season with kosher salt and freshly ground black pepper to taste.

  5. Pour the dressing into the salad bowl and toss thoroughly (I like to use my hands) to combine. Taste and adjust seasoning to your liking.

  6. Enjoy immediately, or store in your fridge where it will keep nicely for several days. Eat up, Mama!

Recipe By

Michelle Aronson
of Farmbelly

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

Site Design by Shoppe Theory
Site Development by Alchemy+Aim

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