Crisp Shredded Cabbage Salad (Print Version)

Refreshing shredded cabbage and carrot salad with a creamy tangy dressing and subtle spices.

# What You 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 granulated sugar
08 - 1/2 teaspoon celery seed (optional)
09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large mixing bowl, combine shredded cabbage, grated carrots, and red onion if using.
02 - In a separate bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.
03 - Pour dressing over vegetables and toss thoroughly to ensure even coating.
04 - Cover and refrigerate for at least 30 minutes to develop flavors.
05 - Before serving, toss again and adjust seasoning as desired.

# Expert Advice:

01 -
  • It comes together in fifteen minutes but tastes like you spent hours on it.
  • The longer it sits, the better it gets—perfect for making ahead when you're hosting.
  • One bowl of this pairs with absolutely everything, from pulled pork to grilled fish to simple sandwiches.
02 -
  • The coleslaw will weep liquid as it sits—this is normal and actually means you've got good texture, not a sign something went wrong.
  • Make it the morning of serving rather than the night before if you prefer crispness, or up to a day ahead if you like a softer, more melded texture.
03 -
  • If your coleslaw tastes too heavy, it usually needs acid and salt, not more mayonnaise—a splash of vinegar and a pinch of salt will fix it instantly.
  • Shred your cabbage as thin as you possibly can; it makes the texture tender and lets the dressing soak in deeply, transforming the whole dish.
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