Crisp cabbage carrot salad (Printable Version)

Refreshing shredded cabbage and carrots dressed in a creamy, tangy sauce. Ideal for light, flavorful sides.

# What You'll Need:

→ Vegetables

01 - 1 small green cabbage (about 1.54 lb), finely shredded
02 - 2 medium carrots, peeled and grated
03 - 1 small red onion, thinly 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 - Place 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 black pepper until smooth.
03 - Pour the dressing over the vegetables and toss thoroughly to ensure even coating.
04 - Cover the mixture and refrigerate for at least 30 minutes to allow flavors to blend.
05 - Before serving, toss the coleslaw again and adjust seasoning as required.

# Expert Advice:

01 -
  • It actually tastes refreshing instead of heavy, with that perfect balance of vinegar bite and creamy richness.
  • You can make it ahead, which means one less thing to worry about when guests arrive.
02 -
  • Don't skip the resting time—it sounds like a small thing, but those thirty minutes transform raw cabbage into something tender and welcoming.
  • Add the dressing just before serving if you're making it more than a few hours ahead, or the vegetables will release too much water and dilute everything.
03 -
  • If your cabbage feels soft or tired at the market, soak it in ice water for thirty minutes before shredding; it'll crisp right back up.
  • Keep everything cold until the moment you toss it together, and you'll notice the difference immediately.
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