Best Cabbage Coleslaw (Printable)

Crisp shredded cabbage and carrots in creamy tangy dressing. Ideal side for barbecues, sandwiches, and outdoor gatherings.

# 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

# How-To:

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 perfectly balances the crisp vegetables without overwhelming them
  • It gets better after a short rest in the refrigerator making it ideal for meal prep
  • This recipe comes together in just 15 minutes but tastes like it simmered all day
02 -
  • The resting period is non negotiable it transforms this from dressed vegetables into a cohesive dish
  • Cabbage releases water as it sits which means the slaw will get juicier over time
  • This recipe tastes best made at least a few hours ahead but stays fresh for several days
03 -
  • Use a mandoline or food processor for consistently thin shreds that make the slaw feel elegant
  • Grating the carrots instead of chopping them helps them distribute evenly throughout every bite
  • Letting the bowl sit at room temperature for 15 minutes before serving intensifies the flavors
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