Coleslaw With Creamy Dressing (Printable)

Crisp cabbage and carrots tossed in tangy, creamy dressing. Perfect for barbecues and picnics. Ready in 15 minutes.

# Ingredient List:

→ Vegetables

01 - 6 cups green cabbage, finely shredded (about ½ medium head)
02 - 1 cup red cabbage, finely shredded
03 - 1 cup carrots, julienned or grated (about 2 medium carrots)
04 - 2 tablespoons red onion, finely minced (optional)

→ Creamy Dressing

05 - ¾ cup mayonnaise
06 - 2 tablespoons sour cream
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 2 teaspoons granulated sugar
10 - ½ teaspoon celery seed
11 - ½ teaspoon kosher salt
12 - ¼ teaspoon freshly ground black pepper

# How to Make:

01 - In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and red onion if using.
02 - In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.
03 - Pour the dressing over the vegetables and toss thoroughly to combine, ensuring everything is evenly coated.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
05 - Toss again before serving and adjust seasoning if necessary.

# Expert Tips:

01 -
  • It takes barely any time to throw together, yet it tastes like you fussed over it for hours.
  • The creamy dressing clings to every shred of cabbage without feeling heavy or overdressed.
02 -
  • Do not skip the chilling time, the slaw tastes flat and one dimensional if you serve it right away.
  • If your cabbage releases too much water after sitting, drain off the excess liquid before serving so the dressing does not get watery.
03 -
  • Shred your cabbage as thin as possible so the dressing coats every piece and the texture stays light and delicate.
  • Let the slaw sit for at least an hour if you can, the resting time transforms it from good to truly memorable.
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