Classic White Cabbage Slaw
A crisp, refreshing, and tangy side dish that perfectly balances any meal with its satisfying crunch.
👥 4 servings⏱ Prep 15′🔥 Cook 30′⚡ 120 kcal per serving
Ingredients
- •4 cups white cabbage, thinly shredded (about 1/2 medium head)
- •1 medium carrot, grated
- •1/4 cup mayonnaise
- •1 tablespoon apple cider vinegar
- •1 teaspoon granulated sugar
- •1/2 teaspoon celery seeds
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper until the dressing is smooth.
- 2
Add the shredded cabbage and grated carrot to the bowl.
- 3
Toss the vegetables thoroughly with the dressing until every piece is evenly coated.
- 4
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 texture, use a mandoline or a very sharp chef's knife to get the cabbage as thin as possible.
- If you prefer a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
- This slaw stores well in an airtight container in the refrigerator for up to two days, though it is crunchiest when eaten within the first 24 hours.
✅ How it should turn out
The finished slaw should be vibrant and crunchy, with a balanced sweet and tangy flavor profile that smells fresh and slightly herbaceous from the celery seeds.