Creamy Crunchy Cabbage and Carrot Slaw

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes

Quick Ingredients

• 4 cups finely shredded green cabbage (about 1/2 small head)
• 1 cup finely shredded red cabbage
• 1 1/2 cups shredded carrots (about 3 medium)
• 2 green onions, thinly sliced
• 2 tbsp chopped fresh parsley (optional)
• 1/3 cup mayonnaise
• 3 tbsp plain Greek yogurt or sour cream
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp celery seed
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup roasted, salted sunflower seeds or pumpkin seeds (optional crunch)

Do This

• 1. In a large bowl, combine the green cabbage, red cabbage, carrots, green onions, and parsley.
• 2. In a separate bowl, whisk together mayonnaise, Greek yogurt (or sour cream), vinegar, honey, Dijon, celery seed, garlic powder, onion powder, salt, and pepper until smooth.
• 3. Pour the creamy dressing over the vegetables.
• 4. Toss well with tongs or clean hands until all the cabbage and carrots are lightly coated.
• 5. Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
• 6. Sprinkle with sunflower or pumpkin seeds just before serving for extra crunch, or chill for 15–30 minutes to let flavors meld.

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Why You’ll Love This Recipe

• Ultra crunchy and refreshing, thanks to fresh cabbage and carrots.
• Creamy, tangy dressing comes together in minutes with basic pantry staples.
• Perfect as a quick snack salad, an easy side dish, or a make-ahead lunch component.
• Flexible and forgiving: easy to customize with whatever crunchy add-ins you have.

Grocery List

• Produce: Green cabbage, red cabbage, carrots, green onions, fresh parsley (optional)
• Dairy: Mayonnaise, plain Greek yogurt or sour cream
• Pantry: Apple cider vinegar, honey, Dijon mustard, celery seed, garlic powder, onion powder, fine sea salt, black pepper, roasted sunflower seeds or pumpkin seeds (optional)

Full Ingredients

For the Crunchy Slaw

• 4 cups finely shredded green cabbage (about 1/2 small head)
• 1 cup finely shredded red cabbage
• 1 1/2 cups shredded carrots (about 3 medium carrots)
• 2 green onions, thinly sliced (white and light green parts)
• 2 tbsp finely chopped fresh parsley or cilantro (optional)
• 1/4 cup roasted, salted sunflower seeds or pumpkin seeds, plus more for garnish (optional for extra crunch)

For the Creamy Dressing

• 1/3 cup mayonnaise
• 3 tbsp plain Greek yogurt or sour cream
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp honey (or granulated sugar)
• 1 tsp Dijon mustard
• 1/4 tsp celery seed
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

Step-by-Step Instructions

Step 1: Prep and shred the vegetables

Remove any wilted outer leaves from the green and red cabbages. Cut each cabbage in half and then into quarters, slicing out the tough core. Finely shred the cabbage using a sharp knife, mandoline, or food processor fitted with a slicing blade, aiming for thin, bite-sized ribbons. Measure out 4 cups of green cabbage and 1 cup of red cabbage and place them in a large mixing bowl.

Peel the carrots and either grate them on the large holes of a box grater or use a julienne peeler for thin matchsticks. Measure 1 1/2 cups shredded carrots and add them to the bowl. Thinly slice the green onions and chop the parsley (if using), then add both to the cabbage mixture.

Step 2: Make the creamy dressing

In a medium bowl, add the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, and Dijon mustard. Whisk until smooth and fully combined. Sprinkle in the celery seed, garlic powder, onion powder, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Whisk again until the dressing is creamy and no streaks remain.

Taste the dressing on its own. It should be creamy, slightly tangy, and just a bit sweet. If you prefer it tangier, add an extra 1/2 teaspoon vinegar. If you like it a little sweeter, whisk in another 1/2 teaspoon honey.

Step 3: Toss the slaw with the dressing

Pour the prepared dressing over the cabbage, carrots, green onions, and parsley in the large bowl. Using salad tongs or very clean hands, toss everything together thoroughly. Lift from the bottom of the bowl so the dressing coats all the vegetables rather than just the top layer.

Keep tossing until the cabbage and carrots are evenly and lightly coated. You want a glossy look on the vegetables without a lot of excess dressing pooling at the bottom of the bowl.

Step 4: Add crunch and adjust seasoning

If you are using sunflower or pumpkin seeds for extra crunch, sprinkle 1/4 cup over the slaw and toss gently to distribute. Taste a small forkful of the slaw. Adjust the seasoning by adding more salt for savoriness, black pepper for a little bite, or a splash more vinegar if it tastes too flat or heavy.

Remember that flavors will develop as the slaw sits, so do not over-salt at this stage; you can always add a pinch more right before serving.

Step 5: Chill to let flavors meld (optional but recommended)

For the crunchiest, brightest slaw, you can serve it immediately. However, for a slightly softer, more mellow salad, cover the bowl and refrigerate it for 15–30 minutes. This brief rest lets the cabbage relax a bit and the dressing soak into the vegetables, deepening the flavor.

If chilling longer than 1 hour, give the slaw a quick toss before serving to redistribute any dressing that has settled at the bottom of the bowl.

Step 6: Serve and garnish

Just before serving, taste once more and adjust salt, pepper, or vinegar if needed. If the slaw has released some liquid and looks a little wet, you can add a small handful of extra shredded cabbage or carrots to soak it up and restore the crunch.

Transfer the slaw to a serving bowl if desired. Sprinkle with a few extra sunflower or pumpkin seeds and a pinch of chopped fresh herbs for a fresh, colorful finish. Enjoy it as a snack salad on its own or as a crunchy side alongside sandwiches, grilled meats, or roasted vegetables.

Pro Tips

• Slice the cabbage thinly. The thinner the cabbage shreds, the better the texture and the more evenly the dressing coats every bite.
• Dry your veggies. If you rinse your cabbage or carrots, spin or pat them dry. Extra water will thin the dressing and make the slaw watery.
• Use chilled ingredients. Cold cabbage and carrots stay crisper and make the salad extra refreshing, especially if you are serving it as a snack straight from the fridge.
• Adjust creaminess. For a lighter slaw, replace 1–2 tablespoons of mayonnaise with extra Greek yogurt. For a richer version, use all mayonnaise.
• Add seeds at the last minute. If using sunflower or pumpkin seeds, sprinkle them on just before serving so they stay crunchy.

Variations

• Apple crunch slaw: Add 1 small crisp apple (such as Granny Smith or Honeycrisp), cut into thin matchsticks. Toss it in with the cabbage and carrots for a sweet, fresh twist.
• Spicy kick: Stir 1–2 teaspoons of hot sauce or 1/4 teaspoon cayenne pepper into the dressing, and add extra black pepper for a bolder, spicier slaw.
• Herb and citrus slaw: Replace 1/2 tablespoon of the vinegar with fresh lemon or lime juice and double the fresh herbs. This gives the slaw a brighter, more citrusy flavor.

Storage & Make-Ahead

This cabbage-and-carrot slaw keeps well in the refrigerator for up to 2 days in an airtight container. The cabbage will soften slightly over time, but it will still be tasty and snackable. For the crunchiest texture, you can prepare the vegetables and dressing up to 24 hours ahead and store them separately. Toss them together 15–30 minutes before serving and add any seeds or crunchy toppings at the very end. If the slaw seems a bit watery after sitting, simply drain off a spoonful or two of excess liquid, stir, and adjust the seasoning before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 180 calories; 14 g fat; 3 g saturated fat; 13 g carbohydrates; 4 g fiber; 8 g sugar; 3 g protein; 380 mg sodium. Exact numbers will vary based on the specific mayonnaise, yogurt or sour cream, and optional seeds you use.