Coleslaw With Creamy Dressing (Printer-Friendly)

Crisp cabbage and carrots in a 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

# Method:

01 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, julienned carrots, and minced red onion.
02 - In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, kosher salt, and freshly ground black pepper until smooth and well combined.
03 - Pour the prepared dressing over the vegetables and toss thoroughly to ensure even coating of all components.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld and develop.
05 - Toss again before serving and adjust seasoning to taste as needed.

# Expert Suggestions:

01 -
  • It comes together in about fifteen minutes with zero cooking, so you can make it while everything else is already going.
  • The creamy, tangy dressing clings to every shred of cabbage without ever feeling heavy or dull.
  • You can make it the night before and it actually gets better as it sits in the fridge.
02 -
  • If you don't refrigerate it before serving, the cabbage stays too firm and the dressing tastes sharp instead of balanced.
  • Shredding the cabbage too thick means the dressing slides off instead of clinging, and every bite feels dry and uneven.
  • Tasting the dressing before you pour it over gives you control, because once it's mixed, it's much harder to fix.
03 -
  • Use a mandoline or a sharp knife to shred the cabbage as thin as possible, because thicker pieces won't soften or coat evenly.
  • Let the dressed slaw sit for at least thirty minutes before serving, or the flavors will taste separate instead of blended.
  • Taste and adjust the seasoning right before serving, because the salt and acidity can mellow as the slaw sits.
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