Crisp Shredded Cabbage Salad (Printable)

A refreshing cabbage and carrot salad with a creamy, tangy dressing, perfect for any gathering.

# Ingredient List:

→ Vegetables

01 - 1 small green cabbage, finely shredded (approx. 1.5 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

# Directions:

01 - In a large mixing bowl, combine finely shredded cabbage, grated carrots, and sliced 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 ensure even coating.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to blend.
05 - Before serving, toss the salad again and adjust seasoning if necessary.

# Expert Tips:

01 -
  • It's ready in 15 minutes, but tastes like you fussed over it for hours.
  • The creamy-tangy balance hits that sweet spot between comforting and refreshing, making it disappear from the table faster than expected.
02 -
  • Don't skip the resting period—the cabbage needs time to soften just slightly and absorb the dressing, transforming from limp into tender.
  • If you're making this ahead and it seems too wet by serving time, drain some of the liquid off and add a fresh whisper of mayo and vinegar to bring back the balance.
03 -
  • The secret to coleslaw that doesn't get watery is keeping everything cold and not over-dressing—you can always add more dressing, but you can't take it back out.
  • If you're making this more than a few hours ahead, dress it lightly at first, then add more dressing about an hour before serving when you can see how much liquid has released.
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