Best Cabbage Coleslaw (Print View)

Crisp shredded cabbage and carrots in a creamy tangy dressing, ideal for barbecues and picnics.

# Components:

→ 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

# Method:

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.
05 - Serve chilled as a side dish or topping.

# Expert Advice:

01 -
  • Fast and Easy: Ready in just 15 minutes of prep time with no cooking required.
  • Perfect Texture: Combines the crunch of fresh green and red cabbage with a smooth, tangy dressing.
  • Diet-Friendly: Naturally vegetarian and gluten-free, making it a safe choice for many guests.
02 -
  • Chilling is Key: For the best flavor, let the coleslaw sit in the refrigerator for at least 30 minutes to allow the dressing to soften the cabbage slightly.
  • Check Your Labels: Always check ingredient labels for allergens like egg or mustard if serving to guests with dietary restrictions.
  • Freshness First: Finely shredding the cabbage yourself rather than using a pre-shredded mix often results in a crunchier, fresher texture.
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