Best Cabbage Coleslaw (Print)

Crisp shredded cabbage and carrots in a creamy tangy dressing. Ready in 15 minutes, perfect for barbecues and picnics.

# Components:

→ 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

# Method:

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 crunch stays perfectly crisp even after sitting in the dressing for hours
  • You can throw it together in fifteen minutes flat and it tastes better than anything from a tub
02 -
  • The slaw needs at least thirty minutes in the refrigerator for the flavors to meld properly
  • Salt draws moisture from the cabbage, so do not add extra salt right before serving or it will become watery
03 -
  • Use a box grater or food processor for consistent, paper thin shreds that absorb the dressing evenly
  • Make it a day ahead because it actually tastes better after the flavors have had time to develop
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