Best Cabbage Coleslaw (Printable)

Crisp cabbage and carrots in creamy tangy dressing. Ready in 15 minutes.

# 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, grated carrots, and thinly sliced green onions.
02 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and black pepper until smooth and well combined.
03 - Pour the dressing over the vegetables and toss thoroughly to coat all ingredients evenly.
04 - Taste and adjust seasonings as needed. Refrigerate for at least 30 minutes before serving to develop flavors.
05 - Serve chilled as a side dish or topping for sandwiches and grilled entrees.

# Expert Advice:

01 -
  • Incredibly crisp texture from green and red cabbage.
  • Homemade creamy dressing with a hint of Dijon and celery seed.
  • Takes only 15 minutes to prepare with zero cooking time.
  • Naturally vegetarian and gluten-free, making it a crowd-friendly choice.
02 -
  • Always check ingredient labels for allergens as the dressing contains egg (mayonnaise) and mustard.
  • For an egg-free alternative, simply swap the standard mayonnaise for a vegan variety.
  • Finely shredding the cabbage ensures every bite is perfectly coated in the tangy dressing.
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