Creamy Tangy Cabbage Coleslaw (Printable)

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

# 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

# How to make it:

01 - Combine the shredded cabbage, grated carrots, and sliced red onion in a large mixing bowl.
02 - Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper in a separate bowl until smooth and well combined.
03 - Pour the dressing over the vegetable mixture. Toss thoroughly to ensure all pieces are evenly coated with the dressing.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop and the vegetables to slightly soften.
05 - Remove from refrigerator, toss again to redistribute dressing, and adjust salt and pepper as needed before serving.

# Expert Suggestions:

01 -
  • The dressing hits that perfect balance between tangy and creamy without being heavy
  • It actually gets better after a day in the fridge so you can make it ahead
02 -
  • The cabbage releases water as it sits so do not add extra salt too early or you will end up with a watery mess
  • Mixing the dressing separately ensures every vegetable gets evenly coated
03 -
  • A mandoline makes the most beautiful even shreds but a sharp knife works perfectly fine
  • Taste the slaw after the resting period because the flavors really do develop and change
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