Creamy Cabbage Coleslaw (Printable)

A crisp, refreshing shredded cabbage salad with creamy tangy dressing. Perfect for barbecues, picnics, or as a sandwich side.

# What You'll Need:

→ Vegetables

01 - 1 small green cabbage (about 1.5 lbs), finely shredded
02 - 2 medium carrots, peeled and grated
03 - 1 small red onion, finely sliced

→ Dressing

04 - 1/2 cup mayonnaise
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon sugar
08 - 1/2 teaspoon celery seed
09 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - In a large mixing bowl, combine the shredded cabbage, grated carrots, and red onion (if using).
02 - In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and well combined.
03 - Pour the dressing over the vegetables. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and vegetables to crisp slightly.
05 - Before serving, toss again and adjust salt and pepper as needed to taste.

# Expert Suggestions:

01 -
  • The crunch stays perfectly crisp even hours after dressing thanks to one simple trick I discovered
  • That creamy tangy balance cuts through rich barbecue foods like nothing else
02 -
  • Salt your shredded cabbage about 15 minutes before dressing and let it sit in a colander, then squeeze out the liquid
  • This simple step prevents watery coleslaw and keeps everything perfectly crisp for hours
03 -
  • Use a mandoline if you have one for perfectly even shreds that make every bite consistent
  • Let your coleslaw come to room temperature for about 15 minutes before serving if it's been refrigerated overnight
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