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Tangy Apple Cider Coleslaw

Tangy apple cider coleslaw with crisp shredded cabbage and a creamy cider-vinegar dressing. The honey-Dijon sauce coats every strand for a bright, tangy crunch that’s ready in under an hour.
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Prep Time 20 minutes
Chill 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Coleslaw vegetables
  • 4 cup green cabbage thinly shredded
  • 1 cup red cabbage thinly shredded
  • 1 carrot julienned or grated
  • 2 green onions thinly sliced
Cider dressing
  • 3 tbsp apple cider vinegar
  • 2 tbsp mayonnaise
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.5 tsp celery seed
  • 0.25 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil

Method
 

Build the slaw
  1. In a large bowl, combine the shredded green cabbage, red cabbage, grated carrot, and sliced green onions. Toss to mix evenly so the strands are distributed.
Make the cider dressing
  1. In a small bowl, whisk together the apple cider vinegar, mayonnaise, honey, Dijon mustard, olive oil, celery seed, garlic powder, salt, and black pepper until smooth and creamy. Keep whisking until no streaks remain.
Coat and chill
  1. Pour the dressing over the cabbage mixture and toss well until every strand is fully coated. Mix until the vegetables look glossy and evenly dressed.
Taste and adjust
  1. Taste the coleslaw and adjust salt, pepper, or honey as needed. Re-toss briefly after any adjustments.
Rest before serving
  1. Cover and refrigerate for at least 20 minutes to allow flavors to meld before serving. This resting time helps the cabbage soften slightly while staying crisp.
Finish and serve
  1. Toss again just before serving and garnish with a few extra green onion slices if desired. Serve cold for the crunchiest texture.

Notes

Pro tip: thin, even shreds help the dressing coat every bite—if the cabbage looks uneven, give it one more toss after dressing. Refrigerate covered for 2–3 days; it’s best within 24 hours for maximum crunch. Freezing is not recommended because the cabbage softens and the dressing can separate. For a lighter option, swap mayonnaise for a 1:1 light mayonnaise or use plain Greek yogurt to reduce calories while keeping the tangy cider flavor.