Coleslaw With Creamy Dressing (Printable)

Crisp cabbage and carrots tossed in a tangy, luscious creamy dressing. Perfect for picnics and barbecues.

# 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

# How to Cook:

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 ensure 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 Advice:

01 -
  • It stays crisp for hours, so you can make it ahead without worrying about sogginess.
  • The dressing is creamy but bright, never heavy or one-note.
  • It pairs with everything from pulled pork to fried fish, and somehow makes each bite better.
02 -
  • Don't skip the resting time, the cabbage needs to soften slightly and the dressing needs to soak in.
  • If you make it too far ahead, the slaw can get watery, so drain off any excess liquid before serving.
  • Taste the dressing before mixing it in, it's easier to fix the balance when it's still separate.
03 -
  • Shred the cabbage as thin as possible, thick pieces won't soak up the dressing and the texture suffers.
  • Let the slaw sit for at least 30 minutes but no more than a day, timing matters for the best crunch.
  • Taste and adjust the seasoning right before serving, flavors dull when cold so you may need a pinch more salt or a splash more vinegar.
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