Creamy Tangy Coleslaw (Printable Version)

Crisp 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 lb), 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 sugar
08 - 1/2 teaspoon celery seed
09 - Salt and freshly ground black pepper, to taste

# Step-by-Step Directions:

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

# Expert Advice:

01 -
  • Ready in just 15 minutes with zero cooking required
  • The perfect balance of creamy and tangy flavors
  • Crisp, refreshing texture that complements any main dish
  • Vegetarian and gluten-free friendly
  • Can be prepared up to a day in advance
02 -
  • Make the coleslaw up to one day in advance for the best flavor development
  • Always serve chilled for maximum crunch and refreshment
  • Check mayonnaise and mustard labels for potential allergens if serving guests with dietary restrictions
  • Contains eggs (mayonnaise) and mustard—be mindful of allergens
Return