Cabbage Slaw
Crisp shredded cabbage and carrots tossed in a creamy, tangy mayonnaise dressing. This classic American side dish comes together in 15 minutes with no cooking required. Perfect alongside burgers, barbecue, fried chicken, or stuffed into sandwiches for a refreshing crunch.
For 4 servings
- prep · ~7 min
Shred the cabbage and grate the carrot.
1.Remove any wilted outer leaves from the cabbage. Cut the half head in half again through the core, then cut out the core.2.Slice the cabbage as thinly as possible with a chef's knife, aiming for fine ribbons.3.Peel the carrot and grate it on the large holes of a box grater.TIPFor the finest shred without a mandoline, cut the cabbage quarter in half again so you're working with a thin wedge, then slice tight ribbons. - mix · ~2 min
Make the dressing.
1.In a small bowl, combine the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and black pepper.2.Whisk until smooth and the sugar has dissolved. - mix · ~1 min
Toss everything together.
1.Place the shredded cabbage and grated carrot in a large mixing bowl.2.Pour the dressing over the vegetables.3.Toss with tongs or two large spoons until every strand is evenly coated. - rest · ~30 min
Chill before serving.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and the cabbage soften slightly. Toss once more right before serving.
TIPA short rest in the fridge is the secret to great slaw — the cabbage releases a little water, which thins the dressing just enough to coat perfectly. - serve
Serve the cabbage slaw chilled or at cool room temperature.
Spoon into a serving bowl. This slaw is best the day it's made but keeps covered in the refrigerator for up to 2 days.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline or the thin slicing disc of a food processor for ultra-fine, even cabbage shreds.
- 2Salt the shredded cabbage lightly and let it sit 10 minutes, then squeeze out excess moisture for a crunchier slaw.
- 3For a tangier dressing, swap 1 tablespoon of the apple cider vinegar for fresh lemon juice.
- 4Toast the celery seeds in a dry pan for 30 seconds before adding to the dressing to deepen their flavor.
- 5Make the slaw up to 4 hours ahead — the flavors meld best after at least 30 minutes of chilling.
- 6If the slaw gets watery after a day in the fridge, drain off the liquid and add a spoonful of fresh mayonnaise.
- 7Reserve a few tablespoons of dressing to toss in just before serving — it refreshes the texture and flavor.
Adapt it for your goals.
Vegan
Replace the mayonnaise with a vegan mayo (e.g., made from aquafaba or soy). The texture stays creamy and tangy, making it perfect for vegan barbecues or sandwiches.
SpicySpicy
Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the dressing for a kick. Great for pairing with fried chicken or tacos.
HerbyHerby
Fold in 2 tablespoons of chopped fresh dill, parsley, or chives after tossing. This brightens the slaw and complements fish or grilled vegetables.
Crunchy Add InsCrunchy Add-Ins
Mix in ½ cup of toasted sunflower seeds, sliced almonds, or crushed peanuts for extra texture and nutty flavor. Ideal for potlucks or picnic sides.
Apple & FennelApple & Fennel
Substitute half the cabbage with thinly shaved fennel and add one julienned apple (e.g., Granny Smith). This adds a sweet licorice note and extra crunch, perfect alongside pork dishes.
Why this is on our healthy list.
Rich in Vitamin C
Cabbage is an excellent source of vitamin C, which supports immune function and collagen production. A serving of this slaw provides a significant portion of your daily needs.
Good Source of Fiber
The combination of cabbage and carrot offers both soluble and insoluble fiber, promoting healthy digestion and helping you feel full longer.
Low in Calories
This creamy slaw is surprisingly low in calories thanks to its vegetable base and modest dressing, making it a satisfying side without weighing you down.
Contains Antioxidants
Carrots provide beta-carotene, which the body converts to vitamin A, while cabbage contains polyphenols that help fight oxidative stress.
Frequently asked questions
Yes, but fresh-shredded cabbage is crunchier and more flavorful. If using bagged mix, try to find one without excess moisture in the bag for best texture.
