Coleslaw With Creamy Dressing (Printable)

Tangy cabbage and carrots in a creamy dressing—perfect for barbecues and picnics. Ready in just 15 minutes!

# What You Need:

→ 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 (optional)

→ 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

# 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 and develop.
05 - Toss again before serving and adjust seasoning if necessary.

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you fussed over it all afternoon.
  • The creamy dressing clings to every shred without turning soggy or bland.
  • Its the kind of side dish that works with almost anything you put on the table.
02 -
  • Dont skip the resting time in the fridge, or youll end up with crunchy cabbage and a dressing that hasnt done its job yet.
  • If the slaw seems dry after chilling, add a tablespoon of mayo or a splash of vinegar to bring it back to life.
03 -
  • Shred your cabbage as thin as possible so the dressing clings better and the texture stays delicate.
  • Taste the dressing before you pour it over the vegetables, because its easier to adjust the balance of sweet, tangy, and creamy when its on its own.
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