Creamy Tangy Coleslaw (Printable Version)

Crisp shredded cabbage and carrots in a creamy, tangy dressing. Ideal for barbecues 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 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 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.
03 - Pour the dressing over the vegetables. Toss well to ensure all pieces are evenly coated.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld together.
05 - Toss again before serving and adjust seasoning with salt and pepper as needed.

# Expert Tips:

01 -
  • The dressing transforms overnight into something that makes people ask what you did differently
  • It's the one side dish that disappears first at every barbecue, guaranteed
02 -
  • The resting period is absolutely not optional, it's what transforms ordinary cabbage into something remarkable
  • Always adjust seasoning right before serving, not right after mixing, or you'll end up under-salting
03 -
  • A mandoline makes perfectly thin cabbage slices, but a sharp knife and patience work just fine
  • The celery seed is the secret ingredient that makes it taste like restaurant-quality coleslaw
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