Print

Ina Garten Vegetable Coleslaw

Ina Garten Vegetable Coleslaw
Print Recipe
Print Recipe

Ina Garten’s Vegetable Coleslaw is a classic, creamy cabbage salad with a gourmet twist. She uses freshly shredded vegetables like green cabbage, red cabbage, and carrots, combined with a smooth dressing made from mayonnaise, vinegar, and Dijon mustard. It’s all about balance—crunchy, creamy, tangy, and slightly sweet.

Ingredients

Scale

  • ½ medium green cabbage, cored and shredded

  • ½ small red cabbage, cored and shredded

  • 4 large carrots, peeled and grated

  • 1½ cups good-quality mayonnaise

  • 2 tablespoons Dijon mustard

  • 2 tablespoons sugar

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon celery seed (optional)

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ cup chopped fresh parsley (optional, for freshness and color)

Instructions

Shred the vegetables

In a large bowl, combine shredded green cabbage, red cabbage, and carrots. Toss well to distribute evenly.

Make the dressing

In a separate bowl, whisk together mayonnaise, Dijon mustard, sugar, vinegar, celery seed (if using), salt, and pepper until smooth and creamy.

Combine and mix

Pour the dressing over the shredded vegetables. Use tongs or clean hands to toss everything together until fully coated.

Chill before serving

Refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to slightly soften.

Garnish and serve

Before serving, sprinkle with chopped parsley for added freshness and a pop of green.

Find it online: https://inagartencooks.com/ina-garten-vegetable-coleslaw/