Best Cabbage Coleslaw (Printable)

Crisp cabbage and carrots in creamy tangy dressing. Perfect refreshing side for barbecues and sandwiches.

# What You 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. For best flavor, refrigerate for at least 30 minutes before serving.
05 - Serve chilled as a side dish or topping.

# Expert Advice:

01 -
  • This dressing hits that perfect sweet-tangy spot that makes people go back for seconds
  • It actually gets better after sitting in the fridge, making it ideal for meal prep or make-ahead parties
02 -
  • Salt your cabbage about ten minutes before dressing and squeeze out excess moisture for the crispest results
  • The slaw needs that resting period in the fridge or the dressing will taste separate and raw
03 -
  • Use a mandoline if you want restaurant-thin shreds that practically melt in your mouth
  • Letting the dressed slaw sit overnight in the refrigerator intensifies every flavor
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