Crisp Cabbage Carrot Salad (Printable version)
Shredded cabbage and carrots tossed in a creamy tangy dressing for a cool, crisp side option.
# What you need:
→ Vegetables
01 - 1 small green cabbage (approximately 1.32 lbs), finely shredded
02 - 2 medium carrots, peeled and grated
03 - 1 small red onion, thinly sliced (optional)
→ Dressing
04 - ½ cup mayonnaise (120 ml)
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon honey or sugar
08 - ½ teaspoon celery seed (optional)
09 - Salt and freshly ground black pepper, to taste
# How To:
01 - In a large mixing bowl, combine the finely shredded cabbage, grated carrots, and sliced red onion if using.
02 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey or sugar, celery seed if using, salt, and pepper until smooth.
03 - Pour the dressing over the vegetables and toss thoroughly to ensure even coating.
04 - Refrigerate the mixture for at least 30 minutes to allow the flavors to develop.
05 - Toss the coleslaw once again before serving and adjust seasoning if necessary.
# Expert Advice:
01 -
- It comes together in 15 minutes but tastes like you spent hours perfecting it.
- The creamy-tangy dressing cuts through rich barbecue food like nothing else can.
- It actually gets better as it sits, so you can make it ahead and relax.
02 -
- Shredding the cabbage by hand takes forever, so if you have a food processor, use the shredding blade and your life becomes infinitely easier.
- Don't skip the chilling step no matter how impatient you feel, because the difference between fresh-dressed and properly rested coleslaw is the difference between good and unforgettable.
- The dressing will thicken slightly as it sits, and the cabbage will release water, so taste it right before serving and add a splash of vinegar if it needs a little more edge.
03 -
- Ice water and a sharp knife are your two best friends here, because sharp equipment and cold vegetables equal the crispest possible coleslaw.
- The apple cider vinegar is what makes this taste right, so don't dilute it or replace it, because regular vinegar is harsher and white vinegar tastes boring by comparison.