Best Cabbage Coleslaw (Printable Version)

Crisp and refreshing coleslaw with shredded cabbage, carrots, and 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

# Step-by-Step Guide:

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 and fully combined.
03 - Pour the dressing over the vegetables and toss well to ensure even coating throughout.
04 - Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
05 - Serve chilled as a side dish or topping for sandwiches and grilled meats.

# Additional Tips::

01 -
  • It stays crisp for hours without turning soggy, so you can make it ahead and actually enjoy your party.
  • The tangy dressing has just enough sweetness to balance the bite of the vinegar and mustard.
  • You can throw it together in fifteen minutes with ingredients you probably already have.
  • It works with everything from tacos to fried chicken to a simple sandwich that needs a little life.
02 -
  • If you dress the slaw too far in advance, it will release water and get watery, so aim for no more than a few hours ahead.
  • Taste the dressing before mixing it in, because once it's on the cabbage, it's hard to fix if it's too sweet or too tangy.
  • Shredding the cabbage too thick will make it tough to chew and the dressing won't cling properly.
03 -
  • Use a mandoline to shred the cabbage paper-thin in seconds, but watch your fingers because those blades are sharp.
  • Let the slaw sit for thirty minutes before serving, but not longer than four hours, or it will lose its crunch.
  • If you want a lighter version, swap half the mayo for Greek yogurt without losing the creamy texture.
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