Best Cabbage Coleslaw (Print)

Crisp shredded cabbage and carrots in a creamy tangy dressing. Ideal for barbecues, sandwiches, and picnics.

# What you'll need:

→ Vegetables

01 - 6 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded (optional, for color)
03 - 1 cup carrots, grated
04 - 2 green onions, thinly sliced

→ Dressing

05 - 1/2 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon honey (or sugar)
09 - 1/2 teaspoon celery seed (optional)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and green onions.
02 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until smooth.
03 - Pour the dressing over the vegetables and toss well to coat evenly.
04 - Taste and adjust seasoning if needed. For best flavor, refrigerate for at least 30 minutes before serving.
05 - Serve chilled as a side dish or topping.

# Expert Advice:

01 -
  • The creamy tangy dressing strikes that perfect balance between rich and refreshing
  • It comes together in fifteen minutes but tastes like it has been resting all day
02 -
  • Skip the refrigeration step and the vegetables will taste raw and sharp instead of harmonious
  • The slaw tastes significantly better after sitting for a few hours so do not rush this step
03 -
  • Use a box grater or food processor for consistent shreds that hold their shape
  • Taste and adjust the seasoning after the refrigeration period as flavors intensify
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