Best Cabbage Coleslaw (Printable format)

Crisp shredded cabbage and carrots in a creamy tangy dressing. Ideal for barbecues, sandwiches, and outdoor gatherings.

# What You’ll 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

# Directions:

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 -
  • It comes together in 15 minutes flat, making it perfect for last-minute gathering panic.
  • The creamy-tangy dressing hits different when you use real vinegar and mustard instead of bottled shortcuts.
  • Leftovers stay crisp and delicious for days, unlike sad, soggy slaws.
02 -
  • Shredding cabbage by hand takes forever, so invest in a mandoline or food processor unless you enjoy meditative repetition.
  • If your slaw tastes watery after sitting overnight, it's because the cabbage released liquid, which is totally normal and means you can just drain it gently before serving.
03 -
  • Make the slaw at least an hour before you need it so the cabbage has time to soften and soak up the dressing flavors instead of being raw and stringy.
  • If it gets too wet from sitting, you can drain it gently in a colander for a minute or two, but don't squeeze it or you'll lose all the good moisture.
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