Creamy Cabbage Coleslaw (Printable format)

Crisp shredded cabbage and carrots in a creamy tangy dressing. Perfect for barbecues, picnics, or sandwiches.

# What You 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 (optional)

→ Dressing

04 - 1/2 cup mayonnaise
05 - 2 tbsp apple cider vinegar
06 - 1 tbsp Dijon mustard
07 - 1 tbsp sugar
08 - 1/2 tsp celery seed (optional)
09 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Combine the shredded cabbage, grated carrots, and red onion in a large mixing bowl.
02 - Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper in a separate bowl until smooth.
03 - Pour the dressing over the vegetables. Toss well to evenly coat all ingredients.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
05 - Before serving, toss again and adjust seasoning as needed.

# Expert Hints:

01 -
  • The crunch stays perfect for days, making it ideal for meal prep or potluck contributions
  • This dressing strikes that magical balance between creamy and tangy that keeps everyone coming back for seconds
02 -
  • I learned the hard way that undersalting at the beginning results in bland coleslaw, since salt needs time to work its way through those crunchy vegetables
  • The texture transforms completely after that resting period in the fridge, so please resist the urge to taste test immediately
03 -
  • Squeeze your shredded cabbage gently with clean hands to remove excess moisture before dressing, which prevents watery coleslaw later
  • Taste the dressing before pouring it over the vegetables and adjust then, since seasoning the salad afterward is trickier
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