Coleslaw With Creamy Dressing (Printable version)

Crisp cabbage and carrots in tangy creamy dressing. Perfect for picnics, barbecues, or as a refreshing side dish.

# 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

→ 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, ensuring all vegetables are evenly distributed.
02 - In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and fully combined.
03 - Pour the dressing over the vegetables and toss thoroughly to ensure all components are evenly coated.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
05 - Toss again before serving and adjust seasoning if necessary.

# Expert tips:

01 -
  • It comes together in minutes but tastes like you spent all afternoon in the kitchen.
  • The creamy dressing clings to every shred without drowning the crunch.
  • It holds up beautifully at room temperature, so you can make it ahead for cookouts.
  • You probably already have everything you need sitting in your fridge right now.
02 -
  • Do not skip the chilling time, the slaw tastes good right away but amazing after it sits for a bit.
  • If your cabbage is really thick, slice it as thin as you can or it will stay too crunchy and tough.
  • Always taste the dressing before mixing it in, it is way easier to adjust the balance at that stage.
03 -
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage quickly and evenly.
  • If the dressing seems too thick, thin it out with a teaspoon of water or a little extra vinegar.
  • Do not overdress the slaw, you can always add more but you cannot take it back once it is soggy.
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