Crispy Summer Slaw
Fresh, crunchy, and bursting with vibrant flavors, this Crispy Summer Slaw is the ultimate warm-weather side dish. Packed with a colorful medley of finely shredded green and red cabbage, sweet carrots, and crisp red bell peppers, this slaw is as visually stunning as it is delicious. Tossed in a tangy, creamy dressing made with apple cider vinegar, honey, Dijon mustard, and mayonnaise, it achieves just the right balance of zesty and sweet. A touch of fresh cilantro and green onions adds a bright herbal finish that elevates every bite. Perfectly suited for backyard barbecues, picnics, or as a refreshing topping for tacos and burgers, this easy-to-make slaw requires minimal prep time and no cooking, making it an effortless crowd-pleaser. Chill it in the fridge to let the flavors meld, and serve it cold for maximum crunch and enjoyment.
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Recipe Information
Ingredients
- 1 small head (about 6 cups shredded) green cabbage
- 0.5 small head (about 3 cups shredded) red cabbage
- 2 large (about 1.5 cups shredded) carrots
- 1 medium (thinly sliced) red bell pepper
- 0.25 cup (chopped) fresh cilantro
- 3 (thinly sliced) green onions
- 0.25 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the vegetables: Remove any wilted outer leaves from the green and red cabbages, and slice them finely with a sharp knife or mandoline. Transfer the shredded green and red cabbages into a large mixing bowl.
Peel the carrots and shred them using a box grater or food processor. Add the shredded carrots to the bowl.
Thinly slice the red bell pepper into matchstick-sized strips, chop the cilantro, and slice the green onions. Add these to the cabbage and carrot mixture.
In a separate small bowl, make the dressing: whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
Pour the dressing over the vegetable mixture and toss well to ensure all the ingredients are evenly coated.
Taste the slaw and adjust seasoning if needed, adding more salt, pepper, or a splash of vinegar for additional tanginess.
Cover the bowl and refrigerate the slaw for at least 15–20 minutes to allow the flavors to meld. For best results, let it chill for 1 hour.
Serve the Crispy Summer Slaw cold as a side dish or as a topping for sandwiches, tacos, or burgers. Enjoy!
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 10.2 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
