Coleslaw With Creamy Dressing

There was this one summer when my neighbor hosted weekly potluck barbecues, and I was tasked with bringing a side dish every single time. After three weeks of showing up with different variations of potato salad, someone finally said, enough with the potatoes already. That next Tuesday, I threw together this coleslaw on a whim, cutting everything by hand while my kitchen fan hummed against the July heat. The bowl came back empty, and suddenly I was known as the coleslaw person instead of the potato salad person.

Last summer, my cousin announced she was getting married at her backyard, and she begged me to handle the sides for the reception. I made five batches of this slaw the day before, stacking containers in every available corner of my refrigerator. During the reception, I watched her new husband take three helpings, and later he admitted hed never liked coleslaw until that moment. Sometimes the simplest dishes become the ones people remember most.

Ingredients

• 6 cups green cabbage, finely shredded: This is the backbone of your slaw, and cutting it by hand gives you better texture than bagged precut stuff
• 1 cup red cabbage: Adds that gorgeous purple color and a slightly peppery bite that cuts through the creaminess
• 1 cup carrots, julienned or grated: Sweet crunch that balances the tangy dressing perfectly
• 2 tablespoons red onion, finely minced: Optional but worth it if you like that little sharp bite in the background
• 3/4 cup mayonnaise: Use a good quality one, it makes a difference in the final flavor
• 2 tablespoons sour cream: Adds a slight tang and lightens up the heavy mayo texture
• 2 tablespoons apple cider vinegar: This is what gives the dressing its signature tang
• 1 tablespoon Dijon mustard: Provides that subtle sharpness that keeps the dressing from being too one note
• 2 teaspoons granulated sugar: Just enough to round out the acidity without making it sweet
• 1/2 teaspoon celery seed: The secret ingredient that makes coleslaw taste like proper coleslaw
• 1/2 teaspoon kosher salt: Essential for bringing out all the flavors
• 1/4 teaspoon freshly ground black pepper: Adds a gentle warmth that lingers

Instructions

Prep your vegetables:

Grab your largest mixing bowl and toss in both cabbages, carrots, and that minced red onion if you decided to use it. The crunch of fresh cut vegetables is incredibly satisfying.

Whisk together the dressing:

In a separate smaller bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper. Whisk until it is completely smooth and creamy.

Combine everything:

Pour that luscious dressing right over your vegetables and toss thoroughly until every single piece is coated. Take your time with this step.

Let it rest:

Cover the bowl and pop it in the fridge for at least 30 minutes. This resting period is crucial because it lets the flavors meld together properly.

Final toss and serve:

Give it one last toss before serving to redistribute any dressing that settled at the bottom. Taste and add more salt or pepper if needed.

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My daughter asked for this coleslaw at every single birthday party for six years straight. Now that she is grown with her own place, she texts me photos whenever she makes it, asking if she got the dressing right. Some recipes just stick with you.

Make It Ahead

This coleslaw actually improves with a little time, making it perfect for meal prep or party planning. I have made it up to 24 hours in advance, and the vegetables maintain their beautiful crunch while the flavors deepen and meld together beautifully.

Customization Ideas

Sometimes I swap half the mayo for Greek yogurt when I want something lighter. You can also add sliced jalapenos if your crowd enjoys a bit of heat. The recipe is incredibly forgiving and welcomes whatever tweaks you want to make it your own.

Serving Suggestions

Beyond the obvious barbecue pairing, this coleslaw works beautifully on top of pulled pork sandwiches or alongside fried chicken. I have even served it with tacos for an unexpected but delightful crunch. It is one of those versatile sides that complements almost any summer meal.

• Pile it onto burgers or sandwiches for added texture and creaminess
• Serve alongside grilled meats for a refreshing contrast
• Keep it chilled and serve within an hour of taking it out of the fridge

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Every time I serve this, someone asks for the recipe, and I am always happy to share because simple food made well deserves to be passed around. Hope it becomes a staple at your table too.

Recipe Questions & Answers

→ How can I adjust the tanginess or sweetness of the dressing?

For a tangier flavor, you can add a splash more apple cider vinegar or a squeeze of fresh lemon juice. If you prefer a sweeter profile, increase the granulated sugar to 1 tablespoon, or even a bit more to taste.

→ Can I prepare this dish in advance?

Yes, this dish is best served cold and can be prepared up to one day ahead. Refrigerating it allows the flavors to meld beautifully. Just give it a good toss before serving.

→ Are there any substitutions for sour cream in the dressing?

Absolutely! For a lighter version of the dressing, you can substitute Greek yogurt for the sour cream. This will provide a similar creamy texture with a slightly different tangy note.

→ What kind of cabbage works best for this slaw?

This preparation uses a combination of finely shredded green and red cabbage for both flavor and visual appeal. You can use primarily green cabbage if preferred, but the red adds a nice color contrast.

→ How should I store any leftover slaw?

Store any leftover slaw in an airtight container in the refrigerator. It will typically remain fresh and delicious for 2-3 days, though the vegetables might soften slightly over time.

→ Can I add other ingredients to enhance the flavor?

Yes, feel free to get creative! Sliced green onions, chopped fresh parsley, cilantro, or even a pinch of smoked paprika can add extra dimensions of flavor to this classic side.