Summer Slaw (Printable)
Light, crunchy cabbage and vegetable salad with tangy honey-mustard dressing. Ready in 15 minutes.
# What You Need:
→ Vegetables
01 - 2 cups shredded green cabbage
02 - 1 cup shredded red cabbage
03 - 1 cup shredded carrots
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, thinly sliced
06 - 1/2 cup fresh cilantro leaves, chopped (optional)
→ Dressing
07 - 1/4 cup mayonnaise
08 - 2 tablespoons Greek yogurt or plain yogurt
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey
11 - 1 teaspoon Dijon mustard
12 - Salt and black pepper, to taste
# How To Cook:
01 - In a large mixing bowl, toss together the shredded green cabbage, red cabbage, carrots, sliced bell pepper, green onions, and chopped cilantro until evenly distributed.
02 - In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy.
03 - Pour the dressing over the vegetable mixture and toss thoroughly with salad tongs or spoons until every strand is evenly coated.
04 - Taste the slaw and adjust salt and pepper as needed to balance the flavors.
05 - Serve immediately for a crisp texture, or cover and refrigerate for 30 minutes to allow the flavors to meld together.
# Expert Tips:
01 -
- The dressing walks the line between creamy and tangy, never heavy or cloying.
- It comes together in fifteen minutes flat with zero cooking required.
02 -
- Salt the cabbage too early and it will weep puddles into your dressing, so dress it close to serving time.
- The slaw tightens and intensifies after resting, so go slightly lighter on vinegar than you think it needs.
03 -
- Remove the tough outer leaves of the cabbage and cut out the core before shredding for the most tender bite.
- A sharp knife or mandoline makes all the difference between elegant shreds and chunky uneven pieces.