Coleslaw With Creamy Dressing (Print View)

Crisp cabbage and carrots tossed in 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 - 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.

# Expert Insights:

01 -
  • It comes together in minutes but tastes like you fussed over it for hours.
  • The crunch stays intact even after sitting in the fridge, unlike soggy slaws that weep into puddles.
  • You can tweak the sweetness or tang on the fly and it forgives every adjustment.
02 -
  • Do not skip the resting time, the cabbage needs to absorb the dressing or it will taste raw and the dressing will slide right off.
  • If your slaw tastes flat, it probably needs more salt or a splash more vinegar, don't be shy about adjusting.
  • Drain any excess liquid before serving if it sat overnight, cabbage releases water and you don't want a soupy bowl.
03 -
  • Shred your cabbage as thin as possible, it makes the slaw more delicate and easier to eat without feeling like you're chewing through a salad.
  • Let the dressed slaw sit for at least an hour if you can, the texture and flavor improve dramatically with time.
  • Taste the dressing before mixing it in, it should be slightly over-seasoned because the vegetables will dilute it.
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