Honey-Apple Cider Summer Slaw with Shredded Cabbage and Carrots

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A refreshing summer slaw featuring shredded green cabbage and carrots tossed in a honey-sweetened apple cider vinegar dressing with creamy mayonnaise. This American-inspired Fourth of July recipe, ready in about 15 minutes, pairs shredded green cabbage, shredded carrots, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Step 1: In a large mixing bowl, combine 4 cups shredded green cabbage and 1 cup shredded carrots, tossing to mix evenly.
2. Step 2: In a separate small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, and 2 tablespoons honey until smooth and slightly thickened.
3. Step 3: Pour the dressing over the cabbage and carrots, then sprinkle 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper over the mixture.
4. Step 4: Toss everything thoroughly until all the vegetables are evenly coated with the dressing.
5. Step 5: Refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.