Creamy Cabbage and Carrot Coleslaw
Prep Time: 20 minutes
Cook Time: 0 minutes
Resting Time: 30 minutes chilling
Total Time: 50 minutes
Servings: 8
Cuisine: Mediterranean
Cooking Method: No-Cook, Mixed and Chilled
Ingredients
For the Coleslaw:
- 6 cups finely shredded green cabbage
- 2 cups grated carrots
- ¼ cup finely chopped onion, optional
For the Creamy Dressing:
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons sugar, adjusted to taste
- 1 teaspoon Dijon mustard
- ½ teaspoon celery seeds, optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the Cabbage
Remove any damaged outer leaves from the cabbage. Rinse and dry it thoroughly, then cut into quarters and remove the tough core.
Finely shred using a sharp knife, mandoline, or food processor. Place the shredded cabbage in a large mixing bowl.
Step 2: Prepare the Carrots
Wash and peel the carrots, then grate using a coarse grater. Lightly chop any very long shreds for a more even texture.
Add the carrots and optional chopped onion to the cabbage.
Step 3: Make the Creamy Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar, Dijon mustard, optional celery seeds, salt, and black pepper.
Mix until smooth and the sugar has dissolved. Start with 1 tablespoon of sugar if you prefer a less sweet dressing.
Step 4: Combine the Coleslaw
Pour the dressing over the vegetables. Toss thoroughly using two large spoons until the cabbage and carrots are evenly coated.
Scrape the bottom of the bowl to incorporate any remaining dressing.
Step 5: Chill
Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to blend while slightly softening the cabbage.
Step 6: Stir and Serve
Stir the coleslaw again before serving. Taste and adjust the salt, pepper, or vinegar as needed.
Serve chilled alongside grilled fish, lemon herb chicken, roasted vegetables, or pita sandwiches.
Tips
- Dry the vegetables thoroughly to prevent a watery dressing.
- Shred the cabbage finely for a tender, even texture.
- Adjust the sugar gradually to suit your taste.
- Add another 1–2 tablespoons of mayonnaise after chilling if you prefer extra creaminess.
- For added freshness, mix in 1 tablespoon of chopped parsley or dill.
- Prepare a few hours before serving for the best balance of flavor and crunch.
- Keep refrigerated until ready to serve.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the vegetables may release liquid. Avoid freezing because the dressing can separate and the cabbage will lose its crunch.
