Best Cabbage Coleslaw (Printable)

Crisp shredded cabbage and carrots in a creamy, tangy dressing. Ideal for barbecues, sandwiches, and picnics.

# 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

# How-To:

01 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and thinly sliced 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.

# Insider Tips:

01 -
  • It comes together in 15 minutes: No cooking required, just a knife, a grater, and your hands doing the work.
  • The dressing hits that perfect middle ground: creamy enough to feel indulgent but tangy enough to cut through rich barbecue or pulled pork without feeling heavy.
  • It stays crisp for days: unlike some slaws that turn soggy, this one holds up beautifully in the fridge through multiple meals.
02 -
  • Don't skip the resting time: I learned this the hard way by serving it immediately and tasting something that felt just a bit off, tight somehow; 30 minutes in the fridge transforms it into something with actual presence.
  • The dressing should taste slightly over-seasoned on its own: Once it mixes with the raw cabbage and sits, the flavors mellow and spread out, so what seems bold in the small bowl will be just right in the finished slaw.
03 -
  • Use a mandoline if you have one: Your fingers will thank you, and the cabbage will be uniformly thin, which means it all softens and absorbs dressing at the same rate.
  • Make the dressing first and let it sit for five minutes: The flavors wake up and marry together, so when it hits the raw vegetables it's already fully formed instead of just a collection of ingredients.
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