Best Cabbage Coleslaw (Printable)

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
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.
03 - Pour the dressing over the vegetables and toss well to coat evenly.
04 - Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes before serving.
05 - Serve chilled as a side dish or topping.

# Expert Suggestions:

01 -
  • It's ready in 15 minutes flat, no cooking required, just chopping and whisking.
  • The dressing strikes that perfect balance between creamy and tangy without being heavy or overwhelming.
  • It actually improves after sitting in the fridge, making it ideal for meal prep or entertaining.
02 -
  • Don't skip the resting time even if you're hungry—those 30 minutes transform watery vegetables into something cohesive and delicious.
  • Taste the dressing before mixing with the vegetables because once it's combined, you can't easily add more seasoning without overdoing it.
03 -
  • Chill your serving bowl before adding the coleslaw, and it will stay crisp and cold longer during the meal.
  • If you're making this ahead for an event, keep the cabbage shredded but don't dress it until as close to serving time as possible.
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