Crisp Cabbage Salad (Printer-Friendly)

Refreshing shredded cabbage and carrot salad tossed with a creamy, tangy dressing for a crisp bite.

# 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, thinly sliced (optional)

→ Dressing

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

# How To Make:

01 - In a large mixing bowl, mix shredded cabbage, grated carrots, and optional red onion until evenly blended.
02 - In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper until smooth.
03 - Pour dressing over the vegetable mixture and toss thoroughly to ensure all ingredients are coated evenly.
04 - Cover and refrigerate the mixture for at least 30 minutes to allow flavors to develop.
05 - Before serving, toss the salad again and adjust seasoning as necessary.

# Expert Tips:

01 -
  • It comes together in 15 minutes but tastes like you've been planning it all week.
  • The balance of creamy, tangy, and crisp makes it work with literally anything grilled or fried.
  • Guests always ask if there's a secret ingredient—there isn't, just good technique and confidence.
02 -
  • Don't dress it more than a few hours ahead unless you want it soft and wilted—there's a sweet spot between tender and soggy that you'll learn to recognize.
  • The dressing tastes better when you actually taste it as you make it; that tiny adjustment of vinegar or sugar is what separates good coleslaw from unforgettable coleslaw.
03 -
  • Use a mandoline or the shredding blade on a box grater—it makes the cabbage silky and ensures even coating of dressing.
  • Make it the day before and serve it cold; coleslaw is patient and only gets better with rest.
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