Best Cabbage Coleslaw (Printable Version)

Crisp shredded cabbage and carrots in a creamy tangy dressing. Ideal for barbecues and sandwiches.

# 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 Advice:

01 -
  • The dressing hits that perfect sweet-tangy balance that keeps everyone coming back for seconds
  • It actually gets better after sitting in the fridge, making it ideal for meal prep and parties
02 -
  • The slaw needs at least 30 minutes in the fridge for flavors to meld and vegetables to soften slightly
  • Salt your vegetables about 10 minutes before dressing if you prefer a crunchier, less watery result
03 -
  • A mandoline makes quick work of shredding if you're comfortable using one safely
  • The slaw keeps for 3-4 days in the refrigerator and actually tastes better on day two
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