Coleslaw With Creamy Dressing (Print Version)

Crisp cabbage and carrots in a luscious creamy dressing. Perfect picnic and barbecue side.

# 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 - 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.
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.

# Additional Tips::

01 -
  • It stays crisp for hours, even in the heat, so you can make it ahead without worry.
  • The dressing has just enough sweetness to balance the vinegar without tasting like dessert.
  • It takes less than 20 minutes from start to finish, and most of that is just chopping.
  • Leftovers actually taste better the next day once the flavors soak in.
02 -
  • If you dress it too early, like the night before, it can get watery, so aim for no more than a day ahead.
  • Squeezing the shredded cabbage in a towel before dressing removes excess moisture and keeps the slaw from diluting the dressing.
  • Always taste the dressing before you pour it, because once it's mixed in, it's hard to fix if it's too bland or too sharp.
03 -
  • Use a mandoline to shred the cabbage uniformly, it makes a huge difference in texture and how evenly the dressing coats.
  • If the slaw tastes flat after chilling, a small pinch of salt and a few drops of vinegar right before serving will bring it back to life.
  • For a crunchier slaw, soak the shredded cabbage in ice water for 10 minutes before dressing, then drain and pat dry thoroughly.
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