Best Cabbage Coleslaw (Printable)

Crisp shredded cabbage and carrots in creamy tangy dressing. Ideal for barbecues, sandwiches, 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

# Directions:

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.

# Top Tips:

01 -
  • It comes together in fifteen minutes flat, which means you can make it while everything else is cooking.
  • The balance of tangy vinegar and sweet honey keeps people reaching for more without feeling heavy.
  • It's naturally vegetarian and gluten-free, so it works for almost every dietary need at the table.
02 -
  • Shred everything by hand or with a mandoline, not a food processor—the processor bruises the cabbage and releases too much water, making everything soggy and sad.
  • The dressing tastes better the next day because the acid continues gently pickling everything, so make it ahead if you possibly can.
03 -
  • Keep your vegetables cold until the last moment, and chill the serving bowl; this single step keeps everything crisp longer and makes it taste fresher.
  • A tiny pinch of sugar dissolved into the vinegar before mixing balances the acid beautifully and prevents that sharp, one-note tartness.
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