About this recipe

A timeless, creamy coleslaw with crisp shredded cabbage, carrots, and a perfectly balanced tangy-sweet dressing. This reliable recipe comes together in minutes, gets better as it sits, and pairs beautifully with everything from BBQ to fish tacos to pulled pork sandwiches. No fancy techniques — just simple, crowd-pleasing results every time.

Instructions

1. 1

   Finely shred the green cabbage and red cabbage. The thinner the shreds, the better the texture — aim for about 1/8-inch strips. A sharp knife or a mandoline both work well. Place the shredded cabbage in a large mixing bowl.

2. 2

   Peel the carrots and grate them on the large holes of a grater. Add them to the bowl with the cabbage. Add the sliced green onions if using, and toss everything together.

3. 3

   In a separate medium mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, kosher salt, and black pepper until smooth and fully combined.

4. 4

   Taste the dressing and adjust to your preference — add a little more apple cider vinegar for extra tang, more granulated sugar for sweetness, or more kosher salt to bring all the flavors together.

5. 5

   Pour the dressing over the cabbage and carrot mixture. Using tongs or two large spoons, toss thoroughly until every strand is evenly coated.

6. 6

   Cover the bowl and refrigerate for at least 30 minutes before serving.

7. 7

   Just before serving, give the coleslaw a good toss. Taste once more and adjust seasoning if needed. Serve cold as a side dish, sandwich topper, or taco garnish.