Classic Coleslaw Cabbage Salad (Print Version)
Crisp cabbage and carrots in a creamy, tangy dressing - the perfect side for barbecues, fried chicken, or sandwiches.
# Ingredients:
→ Vegetables
01 -
4 cups green cabbage, finely shredded
02 -
2 cups red cabbage, finely shredded (optional for color)
03 -
1½ cups carrots, julienned or grated
04 -
2 tablespoons red onion, finely minced (optional)
→ Dressing
05 -
¾ cup mayonnaise
06 -
2 tablespoons apple cider vinegar
07 -
1 tablespoon Dijon mustard
08 -
1 tablespoon sugar
09 -
½ teaspoon celery seed (optional)
10 -
Salt and pepper to taste
# Steps:
01 -
In a large mixing bowl, combine the shredded cabbages, carrots, and red onion.
02 -
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, mustard, sugar, celery seed (if using), salt, and pepper until smooth.
03 -
Pour the dressing over the vegetables and toss well until fully coated.
04 -
Taste and adjust seasoning if needed.
05 -
For best flavor, cover and refrigerate for at least 1 hour before serving.
# Notes:
01 -
Add a splash of lemon juice or buttermilk for a tangier dressing.
02 -
Can be made up to a day in advance. Stir before serving.
03 -
For a lighter version, use half yogurt or low-fat mayo.