This traditional coleslaw combines cabbage and carrots with a creamy, tangy mayonnaise-based dijon dressing. We incorporate apple cider vinegar, dijon mustard, minced garlic, Worcestershire sauce, celery seed, honey, and spices to the mayonnaise to create that delicious coleslaw tang. Prepared in under 30 minutes, it makes an ideal side for BBQs, picnics, and weeknight meals!
This recipe is so incredibly easy to make, especially if you buy the cabbage and carrots pre-shredded. I prefer to use light mayonnaise for the dressing but any kind of mayo will work.
Coleslaw Key Ingredients
Let’s take a closer look at the key ingredients that make up this tasty dish.
Green Cabbage
Green cabbage is high in vitamins C and K, keeps you feeling full with impressive levels of fiber, and can help lower bad cholesterol. It also helps fight inflammation and control blood sugar. For this recipe, you can either use a head of cabbage and shred it yourself or buy pre-shredded cabbage.
Red Cabbage
Red cabbage, also known as purple cabbage, is rich in antioxidants, low in calories, and is a great source of dietary fiber. This superfood also boasts properties that aid in heart health, bone strength, reduced inflammation, and gut health. Red cabbage typically is smaller than green cabbage and may even help prevent certain cancers. For this recipe, you can either use a head of cabbage and shred it yourself or buy pre-shredded cabbage.
Carrots
Carrots are rich in vitamins and minerals, especially vitamin A, which your body converts using the compound beta-carotene. Vitamin A helps strengthen your vision by protecting your eyes from the sun. To save time, I typically buy the baby carrots that are already washed and peeled. Then, I use the food processor to shred them. You may also buy them already shredded.
Mayonnaise Dijon Dressing
Our tangy mayo-based dijon dressing contains light mayonnaise, apple cider vinegar, minced garlic, Worcestershire sauce , dijon mustard, honey, celery seed, salt, and pepper.
How to Shred A Head of Cabbage
If I have the time, I prefer to shred my own cabbage. I almost always use my food processor to do this but occasionally, I will use a knife. The steps below outline the general process I follow.
Wash and Dry Cabbage
First, remove the outermost layer of leaves from the cabbage. This layer is typically a bit tough and may contain slightly damaged leaves. After discarding this layer, wash the head of cabbage with cool water and pat dry.
Cut into Wedges and Core
Place cabbage stem side down on a cutting board and cut in half lengthwise, cutting through the stem. With the cut sides down, cut each again lengthwise.
Locate the core on each wedge and cut it out on an angle.
Shred Cabbage
At this point, you may either shred the wedges using a sharp knife or with a food processor. If using a knife, place the wedges on the cutting board with the flat side down and slice into thin strips. The slices may then be cut the opposing direction to create shorter pieces, if desired.
To shred cabbage with a food processor, chop the wedges into pieces that will fit into the food processor’s feed tube. Attach the shredding disc and gently feed the pieces through the tube.
One head of cabbage translates to approximately 8-9 cups of shredded cabbage.
Storage
To store half a head of cabbage, wrap in plastic wrap and place in the crisper drawer of your refrigerator. If you have extra shredded cabbage, store in an airtight container in the refrigerator. Both will last up to 3 days in the refrigerator.
Can Coleslaw be Made in Advance?
This coleslaw is best served the day it is made. However, you may prepare the ingredients in advance and combine the day of to save time. To do this, shred the cabbage and store in an airtight container or plastic bag until you are ready to use. The same can be done for the carrots and onions. The dressing can be prepared and stored in an airtight container as well. All ingredients including the dressing should be stored in the refrigerator. When ready to serve, combine the salad ingredients in a large bowl. Give the dressing another quick whisk and pour over the salad. Thoroughly mix together and refrigerate for at least 1 hour prior to serving.
Tips
- Cabbage – To save time, shred cabbage with a food processor or buy pre-shredded.
- Make ahead – This dish can easily be made ahead of time. To do so, prepare the salad ingredients and dressing according to our recipe but wait to combine all ingredients until the day you are ready to serve.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Sharp knife set – to shred veggies
- Cutting board – to chop veggies
- Food Processor – to shred cabbage and carrots
If you enjoyed this recipe, try our
- Macaroni Salad
- Cider Vinegar Slaw
- Lemon Dijon Carrot Salad
- Black Bean Corn Salad
- Brussels Sprouts Salad with Lemon Poppy Seed Dressing
- Broccoli Salad
Coleslaw
This traditional coleslaw combines cabbage and carrots with a creamy, tangy mayonnaise-based dijon dressing.
Ingredients
- SALAD:
- 6 cups shredded green cabbage
- 4 cups shredded red cabbage
- 2 cups shredded carrots
- DRESSING:
- 1 ½ cups mayonnaise
- ½ tsp minced garlic
- 3 Tbsp honey
- 1 tsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar
- 2 tsp celery seed
- Salt and Pepper to taste
Directions
- Step 1 SALAD: In a large bowl, mix all ingredients for the salad. (I shred the cabbage and carrots with a food processor but you may also buy them pre-shredded or slice with a knife.)
- Step 2 DRESSING: Whisk all ingredients together.
- Step 3 ASSEMBLY: Pour dressing over salad and mix thoroughly. Cover and allow salad to rest in refrigerator for at least 1 hour prior to serving.
- Step 4 STORAGE: Store covered salad in refrigerator for up to 3 days.
- Step 5 MAKE AHEAD: This coleslaw is best served the day it is made. However, you may prepare the ingredients in advance and combine the day of to save time. To do this, shred the cabbage and carrots and store in an airtight container or plastic bag until you are ready to use. The dressing can be prepared and stored in an airtight container as well. All ingredients including the dressing should be stored in the refrigerator. When ready to serve, combine the salad ingredients in a large bowl. Give the dressing another quick whisk and pour over the salad. Thoroughly mix together and refrigerate for at least 1 hour prior to serving.
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