Cabbage Carrot Slaw

Cabbage Carrot Slaw

Crisp cabbage and sweet shredded carrot tossed in a tangy, creamy dressing.

Total 1 hr 10 min Makes 8 servings Calories 150/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs

This crunchy slaw pairs finely shredded cabbage and carrot with a tangy mayonnaise-vinegar dressing that balances sweet and sour notes. It makes a quick side for barbecue, fish tacos, or pulled pork sandwiches, and tastes even better after a short chill lets the flavors meld.

Ingredients

  • 1/2 head green cabbage, shredded
  • 2 cups carrots, shredded
  • 1/4 cup red onion, thinly sliced
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a large bowl, combine the shredded cabbage, shredded carrots, and sliced red onion.

  2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth.

  3. Pour the dressing over the cabbage mixture and toss until evenly coated.

  4. Cover and refrigerate for at least 1 hour to let the flavors meld before serving.

  5. Toss again before serving, adjusting salt and pepper to taste.

Rate this recipe

★ 4.5 (1)

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    Cabbage Carrot Slaw

    This crunchy slaw pairs finely shredded cabbage and carrot with a tangy mayonnaise-vinegar dressing that balances sweet and sour notes. It makes a quick side for barbecue, fish tacos, or pulled pork sandwiches, and tastes even better after a short chill lets the flavors meld.

    1 hr 10 min 8 servings 150 cal

    Ingredients

    • 1/2 head green cabbage, shredded
    • 2 cups carrots, shredded
    • 1/4 cup red onion, thinly sliced
    • 3/4 cup mayonnaise
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon granulated sugar
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon celery seed
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      In a large bowl, combine the shredded cabbage, shredded carrots, and sliced red onion.

    2. 2

      In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until smooth.

    3. 3

      Pour the dressing over the cabbage mixture and toss until evenly coated.

    4. 4

      Cover and refrigerate for at least 1 hour to let the flavors meld before serving.

    5. 5

      Toss again before serving, adjusting salt and pepper to taste.