Best Cabbage Coleslaw

This Best Cabbage Coleslaw is a crisp and refreshing side dish that brings a vibrant crunch to any table. Featuring finely shredded cabbage and carrots tossed in a creamy, tangy dressing, it is the quintessential accompaniment for summer barbecues, sandwiches, or picnics.

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The secret to this coleslaw lies in the combination of textures and the hint of celery seed in the dressing. By using both green and red cabbage, you not only get a satisfying crunch but also a beautiful, colorful presentation that brightens up any plate.

Ingredients

• 6 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded (optional, for color)
• 1 cup carrots, grated
• 2 green onions, thinly sliced
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (or sugar)
• 1/2 teaspoon celery seed (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

Step 1

In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and green onions.

Step 2

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until the dressing is smooth.

Step 3

Pour the dressing over the vegetables and toss well to coat every shred evenly.

Step 4

Taste and adjust seasoning if needed. For the best flavor, refrigerate for at least 30 minutes before serving to let the flavors meld.

Step 5

Serve chilled as a refreshing side dish or a crunchy topping.

Zusatztipps für die Zubereitung

To achieve the best texture, use a sharp chef's knife for finely shredding the cabbage and a grater for the carrots. Mixing the dressing in a separate small bowl before adding it to the vegetables ensures a uniform taste throughout the entire batch.

Varianten und Anpassungen

For a lighter version, substitute half the mayonnaise with Greek yogurt. To make it vegan, use plant-based mayonnaise and maple syrup instead of honey. You can also customize your slaw by adding chopped apples, raisins, or sunflower seeds for extra crunch and sweetness.

Serviervorschläge

This versatile slaw pairs perfectly with grilled meats, pulled pork sandwiches, or as a fresh topping for fish tacos. Always serve chilled to maintain the crispness of the vegetables.

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Whether it is the star of your picnic or a crunchy addition to a hearty sandwich, this Best Cabbage Coleslaw is a simple, delicious classic that never fails to please a crowd.

Recipe Q&A

→ How long should coleslaw sit before serving?

Refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly. It tastes even better after a few hours in the refrigerator.

→ Can I make this coleslaw ahead of time?

Yes, you can prepare it up to 24 hours in advance. Keep it refrigerated and toss briefly before serving. The cabbage will stay crisp and the dressing will have time to penetrate the vegetables.

→ What can I substitute for mayonnaise?

Greek yogurt makes an excellent lighter substitute. Use half yogurt and half mayonnaise, or fully replace with plain Greek yogurt for a tangier, lower-fat version.

→ Is this coleslaw gluten-free?

Yes, traditional coleslaw is naturally gluten-free. Just verify that your mayonnaise, mustard, and vinegar are certified gluten-free if you have severe sensitivities.

→ How do I prevent watery coleslaw?

Salt the shredded cabbage lightly and let it sit for 15 minutes, then squeeze out excess moisture before adding the dressing. This keeps the final dish crisp and prevents liquid accumulation.