Tossed Summer Cabbage Slaw with Honey-Apple Cider Dressing

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing summer slaw featuring shredded green cabbage and carrots, dressed in a tangy-sweet honey and apple cider vinegar mayonnaise sauce. 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.

Prep: 15 min Serves 6 American cuisine 150 cal/serving

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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

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Instructions

Step 1: In a large mixing bowl, combine 4 cups shredded green cabbage and 1 cup shredded carrots, tossing them gently to mix evenly.
Step 2: In a separate small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until the dressing is smooth and well blended.
Step 3: Pour the dressing over the cabbage and carrot mixture and toss thoroughly until every shred is coated with the tangy-sweet dressing. Chill for at least 30 minutes before serving to let flavors meld.