Creamy cabbage carrot salad (Printable)
Crunchy cabbage and carrots tossed in a tangy creamy dressing, perfect for picnic or barbecue sides.
# What You'll Need:
→ Vegetables
01 - 4 cups finely shredded green cabbage
02 - 1 cup finely shredded red cabbage
03 - 1 cup shredded carrots
→ Dressing
04 - 2/3 cup mayonnaise
05 - 2 tablespoons sour cream
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon honey
09 - 1/2 teaspoon celery seed (optional)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a large bowl, mix the green cabbage, red cabbage, and carrots until evenly distributed.
02 - In a medium bowl, whisk mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seed if using, salt, and black pepper until smooth and fully integrated.
03 - Pour the dressing over the cabbage and carrot mixture and toss thoroughly to ensure even coating.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Before serving, toss the salad again and adjust seasoning if necessary.
# Expert Suggestions:
01 -
- It feels like a secret handshake of tangy and sweet flavors hidden in a creamy blanket
- Once you make it, you realize it elevates any simple meal like sandwiches or grilled meats effortlessly
02 -
- Don’t skip the chilling step—this is what turns simple cabbage into a harmonious blend of flavors
- Using freshly ground black pepper makes a surprisingly big difference in taste
03 -
- Always taste the dressing before tossing—it should be perfectly balanced between tangy and sweet
- The secret to keeping the cabbage crispy is to salt it lightly and let it rest briefly, then drain excess moisture before dressing