Best Cabbage Coleslaw (Printable)

Crisp cabbage and carrots in creamy tangy dressing. Ready in 15 minutes, ideal for summer 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

# How To Make It:

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 and well combined.
03 - Pour the dressing over the vegetables and toss well to coat evenly, ensuring all components are thoroughly combined.
04 - Taste and adjust seasoning if needed. For optimal flavor development, refrigerate for at least 30 minutes before serving.
05 - Remove from refrigerator and serve chilled as a side dish or topping.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, which means you can make it the morning of your gathering instead of stressing the night before.
  • The balance of creamy and tangy hits different when you taste it—your guests will genuinely ask what's in the dressing.
  • You can prep everything ahead and let it chill, making it the perfect make-ahead side dish for busy days.
02 -
  • If your slaw tastes watery after sitting, you shredded the cabbage too thick or didn't dry it well after washing—thinner pieces release less water and absorb the dressing better.
  • The dressing will taste sharper right after mixing, but mellow out beautifully as it sits, so don't panic if it seems aggressive at first.
03 -
  • Use a sharp knife or a mandoline to shred your cabbage uniformly—uneven pieces will have different textures and won't be as satisfying.
  • Make the dressing first and let it sit while you prep vegetables; this allows the flavors to meld and taste more cohesive when everything comes together.
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