Best Cabbage Coleslaw (Print out)

Crisp shredded cabbage and carrots in 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 (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

# How to Make It:

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 every flavor note with just the right tang and sweetness
  • It comes together in fifteen minutes but tastes like you fussed over it
  • This slaw actually gets better after a day in the fridge
02 -
  • Skip the resting time and the vegetables will taste raw instead of perfectly melded
  • Grating your own carrots instead of buying pre shredded makes a huge difference in texture
03 -
  • Use a mandoline if you want those restaurant thin shreds
  • Make this a day ahead for the most developed flavor
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