Best Cabbage Coleslaw (Printable Version)

Crisp shredded cabbage and carrots in a creamy tangy dressing.

# What You'll Need:

→ Vegetables

01 - 6 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
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
09 - 1/2 teaspoon celery seed
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 Tips:

01 -
  • The creamytangy dressing strikes the perfect balance that keeps everyone coming back for seconds
  • It comes together in fifteen minutes but tastes even better the next day
02 -
  • I learned the hard way that oversalting happens easily since vegetables release water and concentrate seasonings
  • The thirtyminute rest is not optional unless you prefer dressing that slides right off the vegetables
03 -
  • Use a box grater or food processor for evenly shredded vegetables that hold dressing better
  • Make it a day ahead because this slaw only gets better as it sits
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