Creamy Tangy Coleslaw (Printable Version)

Crisp cabbage and carrots in a creamy tangy dressing. Ideal for BBQs and picnics.

# 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, finely sliced (optional)

→ 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 (optional)
09 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Combine the shredded cabbage, grated carrots, and red onion (if using) in a large mixing bowl.
02 - Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper in a separate bowl until smooth and well combined.
03 - Pour the dressing over the vegetable mixture. 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 and develop.
05 - Toss again before serving and adjust seasoning with additional salt and pepper as needed.

# Expert Advice:

01 -
  • The cabbage stays satisfyingly crisp even after sitting in dressing overnight
  • Apple cider vinegar cuts through the rich mayo so nothing feels heavy
02 -
  • Squeezing excess moisture from the cabbage after shredding prevents a watery dressing situation
  • The salad actually improves after sitting, so don't be afraid to make it a day ahead
03 -
  • A mandoline makes perfectly thin cabbage slices, but a sharp knife and patience work just fine
  • Taste the dressing before tossing it with the vegetables, adjusting sweetness to your preference
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