Coleslaw With Creamy Dressing (Printable)

Crisp cabbage and carrots tossed in a tangy, 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

# Steps:

01 - Combine the green cabbage, red cabbage, carrots, and red onion in a large mixing bowl.
02 - In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and well combined.
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 together.
05 - Toss again before serving and adjust seasoning to taste.

# Expert Advice:

01 -
  • It stays crisp for hours, even at outdoor gatherings in the heat.
  • The dressing is tangy enough to cut through rich barbecue without being harsh.
  • You can make it the night before and it actually tastes better the next day.
  • Its one of those sides that everyone assumes took more effort than it did.
02 -
  • If you dress the cabbage too early, it will release water and dilute the dressing, so wait until youre close to serving.
  • The celery seed is not optional, its what makes this taste like real deli coleslaw instead of just dressed cabbage.
  • Dont skip the resting time, the flavors need to marry and the cabbage needs to soften just a little.
03 -
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage quickly and evenly.
  • If the dressing seems too thick, thin it with a teaspoon of water or extra vinegar until it coats easily.
  • Taste the slaw after it has rested, the cabbage releases moisture and you may need to add a little more salt or acid to bring it back to life.
Go Back