Creamy Cabbage Slaw (Printer-Friendly)

Crisp shredded cabbage and carrots in a creamy tangy dressing. Ideal for summer gatherings.

# What You'll 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 tablespoons apple cider vinegar
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon sugar
08 - 1/2 teaspoon celery seed
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.
05 - Before serving, toss again and adjust seasoning as needed. Serve chilled.

# Expert Suggestions:

01 -
  • The dressing hits that perfect sweet and tangy note that keeps everyone coming back for seconds
  • It gets better after a few hours in the fridge, making it ideal for make ahead meals
  • Crisp, refreshing, and pairs with everything from grilled burgers to fried chicken
02 -
  • The cabbage needs time to soften in the dressing, so don't rush that chilling step
  • Grating your own carrots instead of buying pre shredded makes a huge difference in texture
  • Too much salt at the beginning will make the vegetables release water and turn soggy
03 -
  • Let your shredded cabbage sit in the fridge for an hour before dressing to remove excess moisture
  • Taste the dressing before adding it to the vegetables and adjust to your liking
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