Best Cabbage Coleslaw (Printable)

Crisp cabbage and carrots in creamy tangy dressing. Ideal 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

# How to Make It:

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 -
  • Quick and Easy: Ready in just 15 minutes with zero cooking time required.
  • Perfectly Balanced: The creamy mayonnaise pairs beautifully with the tangy apple cider vinegar and a hint of sweetness.
  • Diet-Friendly: Naturally vegetarian and gluten-free, with easy options to make it vegan or lighter.
02 -
  • Chill Time: Don't skip the 30-minute refrigeration; it significantly enhances the depth of flavor.
  • Allergen Check: Ensure your mayonnaise is egg-free if you need to avoid eggs, and always check labels for mustard allergens.
  • Freshness: This salad is best enjoyed the day it is made to keep the cabbage as crisp as possible.
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