Best Cabbage Coleslaw (Printable)

Crisp shredded cabbage and carrots in a creamy tangy dressing. Ready in 15 minutes.

# 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.
03 - Pour the dressing over the vegetables and toss well to coat evenly.
04 - Taste and adjust seasoning if needed. For best flavor, 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 those moments when you realize you forgot a side dish an hour before guests arrive.
  • The balance of creamy and tangy hits different, especially when people taste it expecting something heavy and finding it bright instead.
  • It actually tastes better the next day, which means you can make it ahead without stress.
02 -
  • Don't make this the morning of if you're serving it that night, because the cabbage will start weeping liquid and you'll end up with a soupy situation that tastes good but looks sad.
  • The longer it sits, the better it gets, so actually embrace making it the day before if you want restaurant-quality results.
03 -
  • Taste the dressing before adding it to the vegetables so you can adjust the balance of vinegar and honey without second-guessing yourself.
  • If you want it sweeter, add honey gradually and taste between additions rather than dumping it all in at once.
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