Coleslaw With Creamy Dressing (Printable version)

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

# What You Need:

→ Vegetables

01 - 6 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 cup carrots, julienned or grated
04 - 2 tablespoons red onion, finely minced

→ 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

# Step-by-step guide:

01 - In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and red onion.
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 and develop.
05 - Toss again before serving and adjust seasoning if necessary.

# Expert Advice:

01 -
  • It comes together faster than you can preheat a grill, and tastes like you fussed over it for hours.
  • The dressing clings to every shred without turning soggy, staying crisp and creamy even after a day in the fridge.
02 -
  • Don't skip the resting time, raw cabbage needs to sit in the dressing to soften and soak up flavor, or it tastes like crunchy salad instead of slaw.
  • If you make it a day ahead, it actually gets better, but give it a stir before serving because the dressing settles at the bottom.
03 -
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage evenly and save your wrist from all that knife work.
  • Taste the dressing before you pour it over, it's easier to adjust sweetness or tang when it's still in the small bowl.
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