Best Cabbage Coleslaw (Printable)

Crisp shredded cabbage and carrots in creamy tangy dressing. Ready in 15 minutes, perfect for BBQs 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 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 for optimal flavor development.
05 - Transfer to serving dish and serve chilled as a side dish or topping.

# Expert Advice:

01 -
  • Quick and easy preparation with only 15 minutes of prep time and no cooking required.
  • The perfect balance of creamy mayo, tangy apple cider vinegar, and a hint of sweetness from honey.
  • A colorful and nutritious addition to any plate, suitable for vegetarian and gluten-free diets.
02 -
  • Ensure cabbage is finely shredded for the best texture and even coating of the dressing.
  • Always check labels for allergens; this recipe contains egg in the mayonnaise and mustard. For an egg-free version, use vegan mayonnaise.
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