Coleslaw With Creamy Dressing (Printable)

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

# What Goes In:

→ 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 Make It:

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, ensuring 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, even in the heat, so you can make it early and not worry about it wilting before guests arrive.
  • The dressing is tangy and creamy without being heavy, and it actually gets better after sitting in the fridge for a while.
  • You can throw it together in fifteen minutes with ingredients you probably already have, no fancy equipment or hard to find produce required.
02 -
  • Dont skip the resting time in the fridge, because the cabbage releases a little moisture and the dressing thickens up, creating the perfect creamy texture.
  • If you make this a day ahead, you might need to add a tiny bit more vinegar or salt before serving, since the flavors mellow as it sits.
03 -
  • Use a mandoline or a sharp knife to slice the cabbage as thin as possible, because thinner shreds mean better texture and more surface area for the dressing to cling to.
  • Taste the dressing before you add it to the cabbage, and adjust the sugar, vinegar, or salt until it tastes just right to you, because everyones palate is different.
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