Creamy Cabbage Coleslaw (Printable Version)

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

# What You 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 tbsp apple cider vinegar
06 - 1 tbsp Dijon mustard
07 - 1 tbsp sugar
08 - 1/2 tsp celery seed
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a large mixing bowl, combine the shredded cabbage, grated carrots, and red onion.
02 - In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and well combined.
03 - Pour the dressing over the vegetables. Toss thoroughly to ensure all ingredients are evenly coated.
04 - Cover the bowl 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 Advice:

01 -
  • The dressing hits that magical sweet spot where tanginess meets creaminess without overwhelming the vegetables
  • It actually gets better after sitting in the fridge, making it perfect for meal prep or make-ahead parties
  • Everything comes together in fifteen minutes flat, leaving you more time for the main event
02 -
  • The coleslaw will release liquid as it sits, which is completely normal and actually helps the flavors meld together beautifully
  • Tasting after that refrigeration time is crucial because the flavors really do transform and mellow out
  • If you're making this ahead, wait to adjust the seasoning until right before serving
03 -
  • Pat your vegetables dry after shredding them if they seem especially wet from washing
  • Letting the coleslaw rest for at least thirty minutes isn't optional, it's what makes the flavors actually marry together
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