Description
This vibrant and crunchy Cabbage Salad is a refreshing American-style coleslaw featuring a colorful mix of green and red cabbage, crisp carrots, and green onions, all tossed in a creamy, tangy dressing made from mayonnaise, apple cider vinegar, honey, and Dijon mustard. Perfect as a side dish for any meal, this easy no-cook salad delivers a delightful balance of flavors and textures, enhanced further by optional fresh cilantro for a hint of herbal brightness.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 1 cup carrots, grated
- 4 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped (optional)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine the finely shredded green cabbage, red cabbage, grated carrots, thinly sliced green onions, and chopped fresh cilantro if using. Toss together to mix the ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), Dijon mustard, salt, and pepper until the dressing is smooth and well blended.
- Combine Salad and Dressing: Pour the prepared dressing over the cabbage mixture. Use tongs or two large spoons to toss everything thoroughly until all the vegetables are evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld and develop. Serve the salad chilled or at room temperature as a refreshing side dish.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- To boost the tanginess, add an extra splash of apple cider vinegar or a squeeze of fresh lemon juice.
