Coleslaw With Creamy Dressing (Printable)

Crisp cabbage and carrots tossed in tangy creamy dressing. Perfect for picnics, barbecues, or as a refreshing side.

# What you 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 make it:

01 - Combine green cabbage, red cabbage, carrots, and red onion in a large mixing bowl
02 - Whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper in a separate small bowl until smooth
03 - Pour dressing over vegetables and toss thoroughly to ensure even coating
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 even after sitting in the fridge, so you can make it ahead without worry.
  • The dressing has just enough tang to wake up your taste buds without making you pucker.
  • It works with almost anything: fried chicken, pulled pork, fish tacos, or just eaten straight from the bowl with a fork.
02 -
  • Don't skip the resting time in the fridge, the slaw tastes flat and one dimensional if you serve it right away.
  • If your dressing feels too thick, add a teaspoon of water or extra vinegar to loosen it up and make it easier to toss.
  • Shred the cabbage as thin as possible, thick pieces won't absorb the dressing and end up tasting like crunchy nothing.
03 -
  • Use a mandoline or the slicing blade on your food processor to get the cabbage super thin and uniform.
  • Let the dressed slaw sit for at least 30 minutes, but no more than 24 hours, or it starts to get watery and sad.
  • If you're serving a crowd, double the recipe but keep the dressing on the side until just before serving so nothing gets soggy.
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