Summer Slaw Crunchy Refreshing Side (Printable)
Light, crunchy vegetable blend with tangy dressing. Ideal for picnics and barbecues.
# What You'll Need:
→ Vegetables
01 - 2 cups shredded green cabbage
02 - 1 cup shredded red cabbage
03 - 1 cup shredded carrots
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, thinly sliced
06 - ½ cup fresh cilantro leaves, chopped (optional)
→ Dressing
07 - ¼ cup mayonnaise
08 - 2 tablespoons Greek yogurt or plain yogurt
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey
11 - 1 teaspoon Dijon mustard
12 - Salt and black pepper, to taste
# How to Make It:
01 - In a large mixing bowl, toss together the shredded green cabbage, red cabbage, carrots, sliced bell pepper, green onions, and chopped cilantro if using.
02 - In a separate small bowl, whisk the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until completely smooth and well blended.
03 - Pour the dressing over the vegetable mixture and toss thoroughly using salad tongs or two large spoons until every strand is evenly coated.
04 - Taste the slaw and add more salt or pepper as needed to balance the flavors.
05 - Serve right away, or cover and refrigerate for 30 minutes to allow the flavors to meld together before serving.
# Expert Tips:
01 -
- It comes together in fifteen minutes flat with zero cooking required, which means your kitchen stays cool even on the hottest days.
- The combination of green and red cabbage gives you that satisfying crunch factor that makes seconds impossible to resist.
02 -
- Salt your shredded cabbage lightly and let it sit for five minutes before dressing, because drawing out excess moisture keeps the slaw from turning watery overnight.
- If you want the crunchiest result, dress the slaw no more than an hour before serving since the acid in the vinegar gradually softens the vegetables.
03 -
- A mandoline slicer makes quick work of the cabbage and peppers, but watch your knuckles because it is unforgiving.
- Letting the dressed slaw rest for just ten minutes before eating allows the honey and vinegar to penetrate the shreds and transforms the flavor completely.