Best Cabbage Coleslaw (Printable)

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

# Ingredient list:

→ 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. 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 cuts through rich barbecue flavors
  • Comes together in 15 minutes but tastes like you fussed over it
  • Keeps beautifully for days, actually getting better as it sits
02 -
  • The slaw needs at least 30 minutes in the refrigerator to reach its full potential
  • Salt your vegetables about 10 minutes before dressing them if you want extra crispness
  • This recipe doubles beautifully and keeps for up to 5 days in the refrigerator
03 -
  • Use a box grater or food processor for the carrots to get them finely and evenly shredded
  • Let your knife do the work with the cabbage, slicing it as thinly as possible for the best texture
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