Creamy Tangy Coleslaw (Printable)

Crisp cabbage and carrots in a creamy tangy dressing. Ready in 15 minutes, perfect for barbecues and picnics.

# What You’ll Need:

→ Vegetables

01 - 1 small green cabbage (approximately 1.5 pounds), finely shredded
02 - 2 medium carrots, peeled and grated
03 - 1 small red onion, finely sliced

→ 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
09 - Salt and freshly ground black pepper to taste

# Directions:

01 - Place shredded cabbage, grated carrots, and sliced red onion in a large mixing bowl.
02 - Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper in a separate bowl until smooth and emulsified.
03 - Pour dressing over vegetable mixture and toss thoroughly to ensure even coating of all ingredients.
04 - Cover bowl and refrigerate for minimum 30 minutes to allow flavors to develop and textures to soften slightly.
05 - Toss again before serving and adjust seasoning with additional salt and pepper if desired.

# Expert Tips:

01 -
  • This comes together in just 15 minutes but tastes even better the next day
  • The creamy dressing perfectly balances crisp vegetables without overwhelming them
02 -
  • Skip the refrigeration step and you'll miss out on the magical transformation that happens when the dressing really soaks into the cabbage
  • Don't oversalt initially—the dressing intensifies as it sits, so always taste before adding more salt
03 -
  • A mandoline makes perfectly thin shreds, but a sharp knife and patience work just as well
  • Remove the tough core from the cabbage before shredding for the most tender results
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