Classic Coleslaw Cabbage Salad (Print)

Crisp cabbage tossed with creamy, tangy dressing for an easy, refreshing salad that’s ideal for sharing.

# Ingredients:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 2 cups red cabbage, finely shredded
03 - 1.5 cups carrots, julienned or grated
04 - 2 tablespoons red onion, finely minced

→ Dressing

05 - 0.75 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon sugar
09 - 0.5 teaspoon celery seed
10 - Salt and black pepper to taste

# Instructions:

01 - Place green cabbage, red cabbage, carrots, and red onion in a large mixing bowl.
02 - In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper until thoroughly blended.
03 - Pour dressing over the vegetables and toss thoroughly until all ingredients are evenly coated.
04 - Taste and add additional salt or pepper if needed.
05 - Cover and refrigerate for at least 1 hour to allow flavors to meld before serving.

# Pro Tips:

01 -
  • Uses easy-to-find, budget-friendly vegetables
  • Ready in just 15 minutes with no cooking
  • Customizable with extra crunch or more tang based on preference
  • Pairs with almost any main dish from burgers to BBQ
02 -
  • Naturally gluten free and vegetarian
  • Preps in advance and gets even tastier after chilling
  • Great for meal prep or make-ahead picnics
03 -
  • Always dry your vegetables very well before dressing it prevents soggy salads
  • Slice veggies as thin as possible for a classic deli slaw texture
  • Let your coleslaw chill at least an hour for peak flavor even overnight is better
  • Grate your own carrots for the best color and sweetness Pre-shredded ones from the store can be too dry

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