Coleslaw With Creamy Dressing (Print version)

Classic, tangy slaw featuring crisp cabbage & carrots in a luscious, creamy dressing. Perfect for picnics, BBQs, or as a refreshing side.

# What You'll 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

# Cooking Steps:

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. Toss thoroughly to combine and ensure everything is evenly coated.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Toss again before serving. Adjust seasoning if necessary.

# Expert Advice:

01 -
  • The dressing hits this perfect balance between tangy and creamy that keeps people coming back for seconds
  • You can make it ahead and it actually tastes better after sitting in the fridge for a bit
02 -
  • I learned the hard way that bagged pre shredded cabbage never gives you that satisfying crunch you get from cutting it yourself
  • Letting it sit for at least an hour in the fridge transforms it from good to absolutely delicious
03 -
  • Cut your cabbage as thinly as possible for the best texture and mouthfeel
  • Taste the dressing before adding it to the vegetables and adjust to your preferences
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