Best Cabbage Coleslaw (Print Version)

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

# 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, grated carrots, and thinly sliced green onions.
02 - In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and black pepper until smooth and emulsified.
03 - Pour the prepared dressing over the vegetables and toss thoroughly to coat all ingredients evenly.
04 - Taste the coleslaw and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld and vegetables to crisp.
05 - Transfer the chilled coleslaw to a serving dish and serve as a side or topping.

# Expert Tips:

01 -
  • It comes together in 15 minutes, yet tastes like you spent way more time on it.
  • The cabbage stays crisp instead of getting soggy, and that texture is what keeps people reaching for seconds.
  • You can make it ahead, which means less stress on the day you're actually feeding people.
02 -
  • If you dress this right before serving, the cabbage stays crunchier but the flavors are more subtle—if you make it ahead, it softens and tastes more unified, so pick your moment based on what you want.
  • That soggy coleslaw you've had before? It happened because someone used too much dressing or let it sit undrained—this recipe's ratio keeps things crisp as long as you don't get carried away.
03 -
  • Invest in a sharp knife or a mandoline for shredding—dull blades tear the cabbage instead of cutting it clean, which affects how it looks and tastes in the finished dish.
  • Whisk your dressing until it's genuinely smooth and emulsified rather than just stirred together, because that's what makes it coat everything evenly instead of pooling at the bottom.
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