Creamy Cabbage Coleslaw (Printable Version)

Crisp shredded cabbage with creamy tangy dressing, perfect for summer gatherings.

# What You'll Need:

→ Vegetables

01 - 1 small green cabbage (about 1.5 lb), finely shredded
02 - 2 medium carrots, peeled and grated
03 - 1 small red onion, finely sliced (optional)

→ Dressing

04 - 1/2 cup mayonnaise
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon sugar
08 - 1/2 teaspoon celery seed (optional)
09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large mixing bowl, combine the shredded cabbage, grated carrots, and red onion if using.
02 - In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.
03 - Pour the dressing over the vegetables. Toss well to evenly coat all ingredients.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
05 - Before serving, toss again and adjust seasoning with salt and pepper as needed.

# Expert Suggestions:

01 -
  • This comes together in fifteen minutes flat, even faster than driving to the store for premade
  • The homemade dressing strikes that perfect balance between creamy and tangy, nothing like the gloppy stuff from containers
  • It actually improves overnight, making it the ultimate make ahead side for summer gatherings
02 -
  • Salt your shredded cabbage about ten minutes before mixing if you have time, letting it sit in a colander to draw out excess water
  • The coleslaw will look like too much dressing at first but the vegetables release liquid and it balances out perfectly
  • This honestly tastes better on day two, so do not hesitate to make it the night before you need it
03 -
  • A mandoline makes the most uniform shreds if you have one and trust yourself with it
  • Room temperature coleslaw tastes more vibrant than ice cold, so let it sit out for fifteen minutes before serving
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