Crisp Shredded Cabbage Salad (Printable)

Refreshing shredded cabbage and carrot salad with a tangy, creamy dressing ideal for grilling days.

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

# How-To Steps:

01 - In a large mixing bowl, combine the 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 vegetables and toss thoroughly to coat evenly.
04 - Cover and refrigerate for a minimum of 30 minutes to develop flavors.
05 - Before serving, toss again and adjust seasoning as needed.

# Expert Advice:

01 -
  • It's ready in 15 minutes but tastes like you've been cooking all day.
  • The creamy-tangy balance somehow makes everything else on the plate taste better.
  • You can make it ahead, which means less stress when guests arrive.
02 -
  • Don't skip the resting time; coleslaw made and served immediately tastes raw and harsh compared to one that's had time to sit.
  • If you're making it more than a few hours ahead, drain off some of the liquid before serving, or it becomes soupy.
03 -
  • Invest in a mandoline or a sharp chef's knife and actually use it—finely shredded cabbage is a completely different dish than roughly chopped.
  • Make this the day before a cookout and you've already won half the battle; coleslaw is one of the rare sides that genuinely tastes better when it's had time to sit.
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