Best Cabbage Coleslaw (Printable Version)

Crisp shredded cabbage and carrots tossed in creamy tangy dressing. Ideal 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

# Directions:

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 Tips:

01 -
  • Crisp and refreshing texture with every bite.
  • Ready in just 15 minutes with no cooking required.
  • The dressing is a perfect blend of creamy mayonnaise, tangy apple cider vinegar, and sweet honey.
  • Naturally vegetarian and gluten-free.
02 -
  • The celery seed is optional but highly recommended for that classic deli-style flavor.
  • Check allergen labels on your mayonnaise and mustard to ensure they meet your dietary needs.
  • If you prefer a more colorful slaw, definitely include the optional red cabbage.
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