Tangy cabbage slaw
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10 Ingredients
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15 min total
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Serves Serves 8
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Easy
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Ukrainian
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Crisp white and red cabbage, carrot, onion and celery in a zingy mustard-mayo dressing. A fresh side that's even better made ahead.
Crunchy and creamy in equal measure, this slaw gets its bite from wholegrain mustard, lemon and cider vinegar cutting through the mayonnaise. White and red cabbage with carrot and celery keep it crisp and colourful. Best of all, it improves as it sits, so it suits barbecues, picnics and lunchboxes made the day before.
Jump to recipe
Prep 15 min
Total 15 min
Easy
Scale:
- 250ml Mayonnaise
- Zest and juice of 1 Lemon
- 2 tablespoons Cider Vinegar
- 2 tablespoons Wholegrain Mustard
- 1 tsp Celery Salt
- 1/4 White Cabbage
- 1/4 Red Cabbage
- 2 Carrots
- 1 Diced Onion
- 2 sliced Celery
Preparation
- Whisk the mayonnaise, lemon zest and juice, vinegar, mustard and celery salt together in a small bowl, then season generously.
- Add the cabbage, carrots, onion and celery. Mix well and chill. You can make this up to a day ahead.
Tips from the ZestyPlate Kitchen
- Shred everything finely and to a similar size so each forkful has the same texture.
- Dress it a few hours ahead. The flavours settle in and the cabbage softens just enough.
- Be bold with the salt and acid. Cabbage is bland on its own and needs plenty of both.
- A mix of white and red cabbage makes the slaw look brighter on the plate.
Frequently Asked Questions
Yes, and it is better for it. A few hours to a day ahead lets the flavours develop. Keep it chilled and stir it through before serving.
Don't dress it too far in advance, and pour off any liquid that gathers before serving. Shredding finely also helps the dressing hold.
Swap some or all of the mayonnaise for Greek yogurt. You lose a little richness but gain a fresher tang.
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