Best Cabbage Coleslaw (Printable)

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

# Directions:

01 - Place the shredded green cabbage, red cabbage, grated carrots, and sliced green onions in a large mixing bowl.
02 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and black pepper until completely smooth and blended.
03 - Pour the creamy dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
04 - Taste the coleslaw and adjust salt or pepper as desired. Refrigerate for at least 30 minutes to allow flavors to meld before serving.
05 - Serve chilled as a side dish or topping for sandwiches, tacos, or grilled meats.

# Expert Tips:

01 -
  • The dressing creates this perfect balance of tangy and creamy that makes everyone forget they are eating vegetables
  • It gets better after sitting in the fridge, so you can make it hours before your guests arrive
02 -
  • Salt your cabbage about 10 minutes before dressing if you want it extra crisp, just squeeze out the excess liquid first
  • The slaw tastes notably better after sitting for at least an hour, so do not be afraid to make it well in advance
03 -
  • Use a box grater or food processor for the carrots to get those gorgeous long shreds instead of short stubby pieces
  • Letting the dressed slaw sit at room temperature for 10 minutes before serving makes the flavors really pop
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