Creamy Cabbage Coleslaw (Printable)

Crisp shredded cabbage and carrots in a creamy tangy dressing. Perfect barbecue side 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 (optional)

→ Dressing

04 - 1/2 cup mayonnaise
05 - 2 tbsp apple cider vinegar
06 - 1 tbsp Dijon mustard
07 - 1 tbsp sugar
08 - 1/2 tsp 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 Tips:

01 -
  • The dressing strikes that perfect balance between creamy and tangy, making it impossible to stop eating
  • It comes together in 15 minutes but tastes like it rested for hours
  • This recipe has saved more last-minute potluck contributions than I can count
02 -
  • Make this at least a few hours ahead if you can—it gets exponentially better as it sits
  • The vegetables will release water and make the dressing thinner, which is completely normal
  • Salt your vegetables before adding the dressing if you want them to soften faster
03 -
  • Dry your shredded vegetables with a clean towel before dressing them if you want to prevent watery coleslaw
  • Double the dressing and keep it separately for a quick salad later in the week
  • Use a box grater for the carrots if you don't have a food processor
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