Coleslaw With Creamy Dressing (Printable)

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

# What You'll 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 - 3/4 cup mayonnaise
06 - 2 tablespoons sour cream
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 2 teaspoons granulated sugar
10 - 1/2 teaspoon celery seed
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper

# How-To:

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 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 Advice:

01 -
  • It tastes better after sitting in the fridge, so you can make it the night before and actually enjoy your guests.
  • The celery seed adds a nostalgic deli-style flavor that store-bought slaws never quite nail.
  • It stays crisp for days, unlike sad lettuce salads that wilt by noon.
02 -
  • Don't dress the slaw more than a day ahead or it'll get watery and sad.
  • If it tastes bland after chilling, it probably just needs more salt, not more dressing.
03 -
  • Use a mandoline to shred the cabbage if you have one, it's faster and more uniform than a knife.
  • Taste the dressing before you add it, it should be a little too tangy and salty on its own because the cabbage will mellow it out.
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