Crisp Creamy Cabbage Slaw (Printable)

Crisp shredded cabbage and carrots in creamy tangy dressing. Ideal summer side.

# What You'll Need:

→ Vegetables

01 - 1 small green cabbage (about 1.5 pounds), finely shredded
02 - 2 medium carrots, peeled and grated
03 - 1 small red onion, finely sliced

→ Dressing

04 - 1/2 cup mayonnaise
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon sugar
08 - 1/2 teaspoon celery seed
09 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - In a large mixing bowl, combine the shredded cabbage, grated carrots, and red onion.
02 - In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and well combined.
03 - Pour the dressing over the vegetables. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and vegetables to slightly soften.
05 - Before serving, toss again and adjust salt and pepper as needed. Serve chilled.

# Expert Advice:

01 -
  • The dressing strikes that perfect balance between tangy and creamy without overwhelming the vegetables
  • It actually tastes better after sitting in the fridge, making it ideal for meal prep or advance party prep
02 -
  • The coleslaw will release water as it sits, which can make it soggy if you add too much dressing initially. Start with less dressing than you think you need and add more before serving.
  • Red cabbage can bleed color into the dressing, turning it pink. If you want to keep the dressing white, stick with green cabbage or dress it right before serving.
03 -
  • A mandoline makes the most uniform, restaurant-quality shreds if you want to get fancy, but a sharp knife and patience work perfectly fine.
  • Taste the cabbage before you start. If it seems especially bitter, let it sit with the dressing longer or add an extra pinch of sugar.
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