Finely shred the green cabbage into 1/8-inch strips, then shred the red cabbage and carrots using a large-hole grater. Chop the fresh parsley. Place all the prepared vegetables in a large mixing bowl. I find that shredding everything by hand rather than using a food processor gives you better texture control—the vegetables stay crisp and don't get bruised from over-processing.

In a separate bowl, combine the Greek yogurt, olive oil, apple cider vinegar, maple syrup, and minced garlic. Whisk together until smooth and well blended, then season with salt, pepper, and celery seed. The thick, creamy yogurt creates a luxurious dressing that clings beautifully to the cabbage without being heavy like traditional mayonnaise-based coleslaws.

Pour the dressing from Step 2 over the vegetables in the bowl and toss everything together until the cabbage, carrots, and parsley are evenly coated. Make sure to get all the way down to the bottom of the bowl so every strand of cabbage gets dressed. I like to toss it vigorously for about a minute—this helps the cabbage begin to soften slightly while staying crunchy.

Serve the coleslaw immediately while it's at its freshest and crunchiest. The yogurt-based dressing prevents the cabbage from becoming soggy over time compared to oil-based dressings, but it's best enjoyed within a few hours of assembly for optimal texture.