White Cabbage Slaw
A crisp, refreshing, and tangy classic side dish that perfectly balances crunch and creaminess.
👥 4 servings⏱ Prep 15′🔥 Cook 30′⚡ 140 kcal per serving
Ingredients
- •4 cups white cabbage, finely shredded (about 1/2 medium head)
- •1 medium carrot, peeled and grated
- •1/4 cup mayonnaise
- •1 tablespoon apple cider vinegar
- •1 teaspoon granulated sugar
- •1/2 teaspoon Dijon mustard
- •1/4 teaspoon salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Place the shredded white cabbage and grated carrot into a large mixing bowl.
- 2
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth and well combined.
- 3
Pour the dressing over the cabbage and carrot mixture.
- 4
Toss everything thoroughly until the vegetables are evenly coated in the dressing.
- 5
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
💡 Chef tips
- For the best crunch, use a mandoline to shred the cabbage thinly and uniformly.
- You can make this slaw up to 4 hours in advance; keep it covered in the refrigerator until ready to serve.
- Store any leftovers in an airtight container in the fridge for up to 2 days, though the cabbage will lose some of its crispness over time.
✅ How it should turn out
The finished slaw should look vibrant and glossy with a creamy coating, smell fresh and tangy, and taste crisp, slightly sweet, and bright.