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Creamy Coleslaw

This coleslaw combines finely shredded cabbage with a tangy vinegar-based dressing, resulting in a crisp and refreshing salad. The mixture is tossed until evenly coated, creating a crunchy, slightly tangy dish with a bright appearance, perfect as a cool side.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150

Ingredients
  

  • 1 small head green cabbage small head, shredded finely
  • 1/2 cup apple cider vinegar for the tangy dressing
  • 2 tablespoons olive oil adds smoothness to the dressing
  • 1 tablespoon honey balances the acidity
  • 1 teaspoon mustard for extra flavor
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly ground

Equipment

  • Sharp Knife
  • Mixing bowl
  • Spoon or Tongs

Method
 

  1. Start by shredding the green cabbage into thin, manageable pieces—you want that satisfying crunch with every bite. Place the shredded cabbage into a large mixing bowl.
  2. In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey, mustard, salt, and black pepper until the dressing is smooth and slightly frothy—this helps the ingredients meld together beautifully.
  3. Pour the tangy dressing over the shredded cabbage, then use a spoon or tongs to toss everything gently until the cabbage is evenly coated with the dressing. You should see the cabbage lose some of its rigidity as it softens slightly.
  4. Let the coleslaw sit for about 10 minutes at room temperature, giving the flavors time to meld and the cabbage to soften just a bit while maintaining its crunch.
  5. Give the coleslaw one last gentle toss to redistribute the dressing, then serve immediately or refrigerate until cold. The final dish should look vibrant, with crisp cabbage coated in a glossy, tangy dressing, ready to enjoy!