Crispy Creamy Cabbage Salad (Print version)

Refreshing shredded cabbage and carrot salad, dressed in a creamy tangy blend. Light and crisp side dish.

# What You Need:

→ Vegetables

01 - 1 small green cabbage, finely shredded (approximately 1.54 lbs)
02 - 2 medium carrots, peeled and grated
03 - 1 small red onion, finely sliced (optional)

→ Dressing

04 - ½ cup mayonnaise
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon sugar
08 - ½ teaspoon celery seed (optional)
09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large mixing bowl, combine the finely shredded cabbage, grated carrots, and red onion if using.
02 - In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Cover and refrigerate the mixture for a minimum of 30 minutes to allow flavors to develop.
05 - Before serving, toss the salad again and adjust seasoning as desired.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, making it perfect when you're juggling a hot grill.
  • The creamy dressing clings to every strand, creating something that tastes nothing like sad, watery coleslaw from a deli counter.
  • It actually gets better as it sits, so you can make it hours ahead and forget about it until dinner.
02 -
  • Don't skip the refrigeration time, no matter how hungry you are. The raw cabbage needs time to soften and absorb the dressing.
  • Make this the day before a gathering if possible—it actually tastes better the next day, and you'll thank yourself when you're not rushing.
  • If your coleslaw seems dry after a few hours, the cabbage has absorbed the dressing. A quick whisk with a splash more vinegar and mayo brings it back to life.
03 -
  • Use a mandoline or the shredding blade of a food processor to save time and get uniform, thin slices that coat better.
  • Chill your dressing bowl before whisking the mayo mixture—it prevents the mayo from breaking and keeps everything silky smooth.
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