Best Cabbage Coleslaw (Printable)

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

# What you 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. Refrigerate for at least 30 minutes before serving.
05 - Serve chilled as a side dish or topping.

# Helpful Hints:

01 -
  • Quick and easy preparation in only 15 minutes.
  • Naturally vegetarian and gluten-free to suit various diets.
  • A perfect balance of creamy textures and tangy flavors.
02 -
  • Refrigerate for at least 30 minutes to allow the flavors to meld together perfectly.
  • Ensure the dressing is whisked until smooth before adding it to the vegetables for even coating.
  • Grate your carrots fresh to maintain the best crunch and vibrant color.
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