Simple Cabbage Slaw
Crisp shredded cabbage and carrots tossed in a creamy, tangy dressing. This classic slaw comes together in minutes and is the perfect crunchy companion to barbecue, fried chicken, or pulled pork sandwiches.
For 4 servings
- prep
Shred and grate the vegetables.
1.Remove any tough outer leaves from the cabbage, cut into quarters, and slice thinly into shreds.2.Grate the carrot using the large holes of a box grater.3.Place both in a large mixing bowl. - mix
Whisk the dressing.
1.In a small bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth.2.Season with salt and black pepper. Whisk again to combine.TIPTaste the dressing before adding to the slaw — adjust sweetness or tang to your liking. - mix
Toss the slaw until evenly coated.
1.Pour the dressing over the shredded cabbage and carrot.2.Toss with tongs or two large spoons until every strand is evenly coated. - rest · ~15 min
Chill before serving.
Cover the bowl and refrigerate for at least 15-30 minutes. The rest softens the cabbage slightly and melds the flavors together.
TIPFor best results, chill up to 1 hour. Toss once more right before serving. - serve
Serve the slaw cold as a side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crunch, soak shredded cabbage in ice water for 10 minutes, then drain and dry thoroughly before dressing.
- 2Salt the shredded cabbage lightly and let it sit 15 minutes, then squeeze out excess moisture to prevent a watery slaw.
- 3Use full-fat mayonnaise for a richer, more stable dressing that clings better to the vegetables.
- 4Make the slaw up to 24 hours ahead — the flavors deepen as it rests, but toss again before serving.
- 5Grate the carrot on the large holes of a box grater, not a microplane, to keep distinct texture against the cabbage.
Adapt it for your goals.
Low-oil
Replace the mayonnaise with an equal amount of plain Greek yogurt or a blend of yogurt and a tablespoon of olive oil for a lighter dressing that still tastes creamy.
veganVegan
Use a vegan mayonnaise (such as one made from aquafaba or soy) and skip any honey — the sugar already sweetens the dressing, so the swap works seamlessly.
spicySpicy
Add 1 tablespoon of whole-grain mustard and 1/2 teaspoon of cayenne pepper or sriracha to the dressing for a zesty, heat-forward slaw that pairs perfectly with grilled meats.
herbHerb
Stir in 2 tablespoons of finely chopped fresh dill or parsley after tossing for a fresh, garden-like brightness that complements the creamy tang.
high proteinHigh-protein
Toss in 1/2 cup of toasted sunflower seeds or chopped almonds at the end for added crunch and a boost of plant-based protein.
Why this is on our healthy list.
Rich in Vitamin C
Cabbage is an excellent source of vitamin C, a key antioxidant that supports immune function and skin health.
Good for Digestion
Both cabbage and carrots provide dietary fiber, which aids digestion and helps maintain a healthy gut.
Low in Calories
This slaw is a low-calorie side dish that adds bulk and nutrients without heavy calories, making it ideal for weight management.
Heart-Friendly Fats
When made with full-fat mayonnaise, the slaw contains monounsaturated fats from the oil, which can support heart health when used in moderation.
Frequently asked questions
Yes, red cabbage works well, though it will bleed some color into the dressing. For a milder taste, blanch shredded red cabbage first, then cool and dry.
