Crisp Creamy Cabbage Salad (Print Version)

Crisp shredded cabbage and carrots in a creamy tangy dressing. Perfect summer side 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

→ 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
09 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Place shredded cabbage, grated carrots, and sliced red onion in a large mixing bowl.
02 - Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper in a separate bowl until smooth and well combined.
03 - Pour dressing over vegetable mixture and toss thoroughly to ensure even coating.
04 - Cover bowl and refrigerate for at least 30 minutes to allow flavors to meld together.
05 - Toss again before serving and adjust seasoning with additional salt and pepper if desired.

# Expert Advice:

01 -
  • Quick and Easy: Ready in just 15 minutes with no cooking required.
  • Perfectly Balanced: The creamy dressing offers a wonderful blend of tangy and sweet flavors.
  • Versatile Side: An ideal accompaniment for grilled meats, picnics, and sandwiches.
  • Make-Ahead Friendly: The flavors get even better after chilling, making it great for party prep.
02 -
  • For the best texture, shred the cabbage finely using a sharp chef's knife or a mandoline.
  • Letting the coleslaw rest in the refrigerator for at least 30 minutes is crucial for the flavors to meld together.
  • Always taste and adjust the seasoning with salt and pepper right before serving, as the flavors will develop as it chills.
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