Best Cabbage Coleslaw (Print Version)

Crisp cabbage and carrots in creamy tangy dressing. Ready in 15 minutes, ideal for BBQs and picnics.

# 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

# How-To Steps:

01 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and green onions.
02 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until smooth.
03 - Pour the dressing over the vegetables and toss well to coat evenly.
04 - Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes before serving.
05 - Serve chilled as a side dish or topping.

# Expert Hints:

01 -
  • It comes together in 15 minutes with zero cooking, so you can make it while everything else is on the grill.
  • The dressing is tangy and creamy without being heavy, and it actually tastes better the next day when the cabbage softens slightly.
  • It works with almost any main dish, from barbecued ribs to fish tacos to simple sandwiches.
02 -
  • Don't skip the resting time—30 minutes minimum allows the cabbage to lose some of its raw edge and the dressing to coat everything evenly.
  • If your coleslaw turns watery, it's because the vegetables released liquid; drain it off and add a bit more mayo mixed with vinegar to restore the balance.
03 -
  • Shred your cabbage by hand or with a sharp knife instead of a food processor if you want more control over texture and to avoid bruising the delicate leaves.
  • Keep the dressing components separate until the last moment if you're making this more than a few hours ahead, then toss everything together right before serving to keep the vegetables crisp.
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