Crisp Tangy Shredded Cabbage (Print view)

Crisp shredded cabbage mixed with creamy tangy dressing for a refreshing side dish option.

# What You'll Need:

→ Vegetables

01 - 1 small green cabbage (about 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 tbsp apple cider vinegar
06 - 1 tbsp Dijon mustard
07 - 1 tbsp sugar
08 - 1/2 tsp celery seed (optional)
09 - Salt and freshly ground black pepper, to taste

# Cooking Steps:

01 - In a large mixing bowl, combine the shredded cabbage, grated carrots, and red onion if using.
02 - In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.
03 - Pour dressing over vegetables and toss thoroughly to evenly coat all ingredients.
04 - Cover and refrigerate for at least 30 minutes to let flavors meld.
05 - Before serving, toss coleslaw again and adjust seasoning as necessary.

# Expert Ideas:

01 -
  • It's ready in 15 minutes but tastes like you fussed over it for hours.
  • That perfect balance of creamy and tangy keeps people going back for more.
  • It actually gets better as it sits, so you can make it ahead and forget about stress.
02 -
  • Don't skip the resting time—rushing this turns it into crunchy vegetable salad instead of proper coleslaw.
  • If you make this more than a few hours ahead, the cabbage releases water; just drain it gently before serving and give the dressing another quick stir.
03 -
  • Salt your shredded cabbage lightly 10 minutes before mixing it with the dressing—it softens just enough to absorb flavor without becoming mushy.
  • Use a mandoline if you have one; it makes the shredding effortless and gives you that restaurant-quality uniformity that actually matters here.
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