Coleslaw With Creamy Dressing (Print View)

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

01 - In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and red onion. Mix until 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 the mixture is smooth and well combined.
03 - Pour the dressing over the vegetables and toss thoroughly to ensure all ingredients are evenly coated with the creamy dressing.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
05 - Toss the coleslaw again before serving and adjust seasoning as needed.

# Expert Advice:

01 -
  • It gets better as it sits, so you can make it ahead and actually enjoy your own party.
  • The creamy dressing clings to every shred of cabbage without turning into a soggy mess.
  • You can tweak the sweetness or tang in seconds to match whatever youre serving it with.
02 -
  • If you dress the slaw and serve it right away, it will taste flat and the cabbage will be too crunchy, let it sit.
  • Don't skip the celery seed, it sounds optional but it's what makes this taste like real coleslaw instead of dressed salad.
  • If the slaw seems dry after sitting, just add a spoonful more mayo and toss again.
03 -
  • Shred your cabbage as thin as you can manage, it makes all the difference in texture and how well the dressing sticks.
  • Taste the dressing before you add it to the cabbage, it should be a little too tangy and a little too sweet on its own, the vegetables will mellow it out.
  • If you're taking this somewhere, pack the dressing separately and toss it together when you arrive so it stays crisp.
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