Quick Cabbage & Carrot Slaw
Crisp, refreshing slaw that comes together in minutes. Shredded cabbage and carrots tossed in a tangy, creamy dressing with a hint of mustard. Perfect as a side for grilled meats, tacos, or pulled pork sandwiches.
For 4 servings
- prep
Shred the cabbage and carrot.
Finely shred the cabbage using a sharp knife or mandoline. Peel and grate the carrots on the large holes of a box grater. Toss together in a large bowl.
- mix
Whisk the dressing.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, dijon mustard, sugar, celery seed, salt, and black pepper until smooth and combined.
- mix
Toss everything together.
Pour the dressing over the shredded vegetables. Toss well with tongs or two forks until every shred is evenly coated.
TIPDon't overdress — the slaw should be lightly coated, not swimming. - rest · ~15 min
Chill briefly before serving.
Cover and refrigerate for at least 15 minutes to let the flavors meld. Toss once more before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1After shredding, salt the cabbage lightly and let it rest 10 minutes, then squeeze out excess moisture for a crunchier slaw that won't water out.
- 2Use a mandoline or the slicing blade of a food processor for uniformly thin cabbage shreds that absorb dressing evenly.
- 3Chill the mixing bowl and dressing ingredients beforehand to keep the slaw extra crisp on a hot day.
- 4Let the dressed slaw rest in the fridge for at least 15 minutes to soften the cabbage slightly and let the flavors meld.
- 5Toast a pinch of celery seed in a dry pan for 30 seconds before adding to the dressing to deepen its aromatic flavor.
- 6If making ahead, keep the dressing separate and toss just before serving to maintain maximum crunch.
Adapt it for your goals.
Low-fat
Swap the mayonnaise for Greek yogurt or a light vinaigrette of olive oil and extra vinegar — cuts calories while adding a tangy, probiotic boost.
spicySpicy
Add 1-2 teaspoons of sriracha or a pinch of cayenne to the dressing for a kick that pairs beautifully with tacos or grilled meats.
herbyHerby
Fold in 2 tablespoons of chopped fresh dill or parsley for a bright, garden-fresh twist that complements the mustard and celery seed.
Asian styleAsian-style
Replace apple cider vinegar with rice vinegar, add a splash of soy sauce and sesame oil, and toss in toasted sesame seeds for a savory umami slaw.
crunchyCrunchy
Add 1/4 cup of toasted sunflower seeds or chopped roasted peanuts right before serving for extra texture and nutty flavor.
Why this is on our healthy list.
Rich in Vitamin A
Carrots provide a hefty dose of beta-carotene, which your body converts to vitamin A for healthy vision and immune function.
High in Fiber
Both cabbage and carrots are excellent sources of dietary fiber, which aids digestion and helps maintain steady blood sugar levels.
Low in Calories
This slaw is a light, nutrient-dense side — the vegetables are naturally low in calories while the creamy dressing adds a modest, satisfying richness.
Contains Glucosinolates
Raw cabbage contains glucosinolates, compounds linked to antioxidant and anti-inflammatory benefits, especially when eaten fresh.
Frequently asked questions
Absolutely — red cabbage works well and adds a beautiful color, though it's slightly firmer and may need a 5-minute longer rest to soften.
