Best Cabbage Coleslaw (Print Version)

Crisp shredded cabbage and carrots in creamy tangy dressing, perfect for barbecues and picnics.

# Components:

→ 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 Advice:

01 -
  • The perfect balance of creamy and tangy that makes people ask for the recipe before they even finish their first serving
  • Ready in 15 minutes and actually tastes better after sitting in the fridge, making it ideal for meal prep or parties
02 -
  • The most common mistake is oversalting since the vegetables will release water and concentrate the seasoning as they sit
  • Letting it rest for at least 30 minutes in the refrigerator transforms it from dressed vegetables to an actual cohesive dish
03 -
  • Use a box grater or food processor for the carrots to get them finer than most can manage by hand
  • Make the dressing a few hours ahead and let it sit separately from the vegetables for the deepest flavor development
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