Coleslaw With Creamy Dressing (Printable Version)

Classic tangy coleslaw with crisp cabbage, carrots, and a luscious creamy dressing. Perfect for any occasion.

# Needed Ingredients:

→ 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

# Preparation Steps:

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 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 and adjust seasoning if necessary.

# Expert Advice:

01 -
  • It stays crunchy for hours without going limp or watery like so many slaws do.
  • The dressing has that perfect balance of tang and creaminess without being heavy or cloying.
  • You can make it ahead and it actually gets better as it sits in the fridge.
  • It's one of those rare sides that works with almost anything you put on the grill.
02 -
  • Don't dress the slaw more than a day ahead or the cabbage will start to release water and the whole thing will get soupy.
  • If you're making it in advance, keep the dressing separate and toss everything together an hour before serving.
  • Always taste the dressing before you pour it over the vegetables because it's much easier to adjust when it's still in the small bowl.
03 -
  • Use a sharp knife or a mandoline to slice the cabbage as thin as possible so it stays tender and absorbs the dressing better.
  • If you want the onion flavor without the bite, soak the minced red onion in cold water for five minutes, then drain and pat it dry before adding it to the slaw.
  • Always make the dressing first and let it sit for a few minutes so the sugar dissolves completely and the flavors marry together.
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