Coleslaw With Creamy Dressing (Printable Version)

Crisp cabbage and carrots tossed in tangy creamy dressing—perfect for picnics, barbecues, or as a refreshing side.

# Ingredient List:

→ 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

# How-To Steps:

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 and ensure everything is evenly coated.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Toss again before serving and adjust seasoning if necessary.

# Expert Tips:

01 -
  • It stays crunchy for hours, so you can make it ahead without worrying about wilted, soggy greens at serving time.
  • The dressing is tangy and creamy in equal measure, balancing richness with brightness in every bite.
  • You can toss it together in fifteen minutes with ingredients you probably already have in your fridge.
  • It pairs with everything from fried chicken to fish tacos, and somehow makes every plate feel more complete.
02 -
  • Shred the cabbage as finely as you can manage, because thick chunks won't hold the dressing and will taste more like a chore than a side dish.
  • Don't skip the chilling time, even if you're in a rush, because the flavors need those 30 minutes to settle into something cohesive instead of sharp and separated.
  • If the slaw tastes flat after chilling, add a pinch more salt or a teaspoon more vinegar, because cold dulls flavors and you might need to boost them before serving.
03 -
  • Taste the dressing before you add it to the cabbage, because it's much easier to adjust the seasoning when it's still in the bowl and not clinging to six cups of vegetables.
  • If you want extra crunch, soak the shredded cabbage in ice water for 10 minutes before dressing it, then drain and pat it dry completely so the dressing sticks.
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage quickly and evenly, because uniform pieces make the slaw look and taste more professional.
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