Creamy Cabbage Coleslaw (Printer Friendly)

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

# 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 tablespoons apple cider vinegar
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon sugar
08 - 1/2 teaspoon celery seed (optional)
09 - Salt and freshly ground black pepper, to taste

# Directions:

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 pieces are evenly coated with the creamy mixture.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld together and vegetables to slightly soften.
05 - Before serving, toss again and adjust seasoning with additional salt and pepper as needed.

# Pro Advice:

01 -
  • The creamy tangy dressing strikes that perfect balance between rich and refreshing
  • It gets better after a day in the fridge making it the ultimate make ahead side
  • Everyone thinks you labored over it but it comes together in fifteen minutes flat
02 -
  • Squeeze out excess moisture from your grated carrots or the dressing can become watery
  • The cabbage will release liquid as it sits so dont add extra salt right before serving
  • This actually tastes better made a day ahead so the dressing really permeates everything
03 -
  • Toast your celery seed in a dry pan for thirty seconds before adding to the dressing
  • If you're taking this to a party, pack the dressing separately and toss it there to keep it crisp
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