Best Cabbage Coleslaw (Printable)

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

# 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

# Steps:

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 Tips:

01 -
  • It comes together in under 20 minutes, making it the perfect solution when you realize you need a side dish five minutes before guests arrive.
  • The creamy-tangy balance keeps people reaching for more, even if they swore they were done eating.
  • It stays crisp and fresh for days when stored properly, so it's actually better on day two.
02 -
  • If your coleslaw tastes flat after sitting, it's not ruined, it just needs salt to wake it back up because cabbage absorbs seasoning as it rests.
  • Shredding your cabbage by hand rather than food processor gives you texture that actually holds up instead of turning into pulp by dinner time.
03 -
  • Use a sharp knife or mandoline for shredding cabbage because dull blades crush the cells and cause the vegetables to weep moisture before you even mix the dressing in.
  • For a lighter version that doesn't sacrifice creaminess, swap half the mayo for Greek yogurt and add an extra half tablespoon of vinegar to keep the tang alive.
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