Crisp green cabbage, sweet grated carrot, and sliced green onion come together in a big bowl for a crunchy, colorful base that holds up beautifully once dressed. The dressing is where this one shines: creamy mayonnaise gets whisked with tangy apple cider vinegar, a touch of sugar, sharp Dijon mustard, and celery seed until smooth, then poured over the veggies and tossed until every strand is coated. A stint in the fridge lets the cabbage soften just slightly while the flavors meld into something tangy, sweet, and deeply savory. It's a simple, no-cook side that comes together in minutes and tastes even better the next day. This one's a reliable pick for a gluten free spread, whether you're serving it alongside grilled favorites or piling it straight onto a plate.
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Combine the shredded cabbage, grated carrots, and sliced green onions in a large mixing bowl.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and fully combined.
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