Coleslaw With Creamy Dressing (Printable)

Crisp cabbage and carrots tossed in tangy creamy dressing. Perfect side for picnics and barbecues. Ready in 15 minutes.

# What You 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 Steps:

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 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 Suggestions:

01 -
  • It stays crisp even after sitting in the fridge, which means you can make it ahead without worrying about sogginess.
  • The creamy dressing clings to every shred of cabbage, so each bite is flavorful instead of dry or overdressed.
  • It takes just 15 minutes to throw together, but tastes like you fussed over it for way longer.
02 -
  • If you skip the chilling time, the slaw will taste harsh and raw instead of balanced and mellow, so don't rush it even if you're tempted.
  • Shred the cabbage as fine as you can manage, because thick chunks don't hold the dressing well and make every bite feel uneven and crunchy in the wrong way.
  • Always taste the dressing before you pour it over the vegetables, because once it's mixed in, it's nearly impossible to fix if it's too sweet or too tangy.
03 -
  • Use a box grater or mandoline to shred the cabbage thin and uniform, which helps the dressing coat every piece evenly and keeps the texture consistent.
  • Let the slaw sit for at least 30 minutes before serving, but if you can wait a few hours or even overnight, the flavor will deepen and mellow in the best way.
  • If the slaw tastes flat after chilling, add a pinch of salt and a tiny splash of vinegar right before serving to bring the flavors back to life.
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