Crisp Shredded Cabbage Salad (Printable)

Crisp shredded cabbage and carrots with a creamy, tangy dressing perfect for summer sides.

# What You’ll Need:

→ Vegetables

01 - 1 small green cabbage (approximately 1.54 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 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 - Place the shredded cabbage, grated carrots, and sliced red onion (if using) into a large mixing bowl.
02 - In a separate small 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 develop.
05 - Before serving, toss the salad once more and adjust seasoning as needed.

# Expert Tips:

01 -
  • It's a lifesaver when you need a side dish fast—no cooking required, just knife skills and patience.
  • The creamy dressing clings to every shred of cabbage, so you get flavor in every bite, not just at the bottom of the bowl.
  • It tastes even better the next day when the flavors have truly melded, making it perfect for meal prep.
02 -
  • Don't toss the slaw immediately before serving if it's been in the fridge for hours—the vegetables continue to release water and dilute the dressing, so you might need to add a splash more vinegar or a pinch more salt at the last minute.
  • If you use a food processor to shred the cabbage, stop before it becomes a wet pulp, because over-processing releases too much water and turns your slaw mushy.
03 -
  • The secret to truly great coleslaw is patience—letting it sit in the fridge does more for flavor than any special ingredient, so make it the morning before you need it if you can.
  • Keep your knife sharp or use a mandoline when shredding cabbage, because rough cuts oxidize and turn bitter, while thin, clean shreds stay crisp and sweet.
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