Best Cabbage Coleslaw (Printable Version)

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

# Step-by-Step:

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 for optimal flavor development.
05 - Serve chilled as a side dish or topping.

# Expert Advice:

01 -
  • It comes together in fifteen minutes, which means you can make it while everything else is cooking and nobody even notices your secret advantage.
  • The dressing stays balanced between creamy and tangy instead of tipping into either extreme, so it tastes like actual food, not a condiment.
  • Leftover slaw tastes better the next day after the flavors settle, so you're not just making dinner, you're making tomorrow's better too.
02 -
  • The slaw actually tastes better after it sits in the fridge overnight, so make it in the morning if you can and let it become something better than what you made.
  • Don't skip the step of tasting and adjusting because your mayo might be saltier or your vinegar more aggressive than what the recipe assumes.
03 -
  • Shred your cabbage by hand or with a mandoline if you have time—you'll get thinner, more delicate pieces that hold the dressing better than food processor shreds.
  • Make your dressing first and let it sit for a few minutes before tossing with the vegetables so the flavors start to marry before they meet the cabbage.
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