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Tangy Cabbage Slaw

This cabbage slaw combines shredded raw cabbage with a tangy dressing made from vinegar, cream, and mustard seeds. The salad has a crisp texture and a bright, pungent aroma, with the flavors developing as the ingredients meld together. It is served as a fresh, crunchy side dish, ideal for summer cookouts or casual family meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small head green cabbage shredded finely
  • 2 tablespoons vinegar apple cider or white vinegar
  • 2 tablespoons cream full-fat or light
  • 1 teaspoon mustard seed crushed or ground
  • to taste black pepper freshly ground

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Grater
  • Measuring spoons

Method
 

  1. Use a chef's knife to carefully shred the cabbage into thin, uniform strips on a cutting board.
  2. Add the shredded cabbage to a large mixing bowl.
  3. In a small bowl, whisk together the vinegar and cream until well combined—this creates a tangy, creamy dressing.
  4. Pour the dressing over the shredded cabbage, then sprinkle with crushed mustard seeds and salt.
  5. Use a spoon or tongs to toss everything together thoroughly, ensuring the cabbage is evenly coated in the dressing.
  6. Season the slaw with freshly ground black pepper to taste, then give it one last gentle toss.
  7. Let the cabbage sit for about 10 minutes to allow the flavors to meld, and the cabbage to soften slightly.
  8. Give the slaw a final toss before serving to distribute the dressing evenly.

Notes

For extra crunch, add thinly sliced red cabbage or carrots. Adjust the vinegar and cream to suit your tanginess preference.