Summer Slaw (Printer-friendly)

Light, crunchy cabbage and vegetable slaw with creamy honey-mustard dressing.

# What You'll 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 plain Greek yogurt
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey
11 - 1 teaspoon Dijon mustard
12 - Salt and black pepper, to taste

# Directions:

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 the mayonnaise, Greek yogurt, apple cider vinegar, honey, and Dijon mustard until smooth and well blended. Season with salt and pepper to taste.
03 - Pour the dressing over the vegetable mixture and toss thoroughly using salad tongs until every strand is evenly coated.
04 - Taste the slaw and adjust salt, pepper, or acidity as desired before serving.
05 - Serve immediately at room temperature, or cover and refrigerate for 30 minutes to allow the flavors to meld together.

# Expert Advice:

01 -
  • The dressing walks that perfect line between creamy and tangy, and it clings to every shred without turning soggy.
  • Fifteen minutes from fridge to table means you can throw this together while everything else is still heating up.
02 -
  • If you dress the slaw more than an hour before serving, the cabbage will release liquid and dilute the dressing, so keep them separate until close to mealtime.
  • Salting the cabbage ahead of time and squeezing out the excess moisture keeps the final dish surprisingly crisp.
03 -
  • A sharp knife or a mandoline set to thin will give you cleaner cuts than a dull blade, and clean cuts mean the cabbage holds its crunch much longer.
  • Letting the dressed slaw sit in the fridge for exactly thirty minutes before serving is the sweet spot where flavors meld but texture stays snappy.

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