Coleslaw With Creamy Dressing (Printable Version)

A classic, tangy slaw featuring crisp cabbage and carrots tossed in a luscious, creamy dressing for any occasion.

# What You'll Need:

→ Vegetables

01 - 6 cups green cabbage, finely shredded (about ½ medium head)
02 - 1 cup red cabbage, finely shredded
03 - 1 cup carrots, julienned or grated (about 2 medium carrots)
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 (if using).
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. Toss thoroughly to combine and ensure everything is evenly coated with the creamy dressing.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and develop fully.
05 - Toss the coleslaw again before serving. Taste and adjust seasoning with additional salt, pepper, or vinegar if necessary.

# Expert Advice:

01 -
  • This coleslaw gets better after a few hours in the fridge, making it perfect for meal prep or party planning
  • The combination of two cabbage varieties creates beautiful color and varied texture that keeps every bite interesting
02 -
  • The vegetables will release water as they sit, so if making ahead, drain any excess liquid before serving
  • This coleslaw needs at least 30 minutes in the fridge for the flavors to properly develop
03 -
  • Use a mandoline or food processor for uniformly thin, professional-looking shreds
  • Taste the dressing before adding it to the vegetables and adjust the vinegar or sugar to your preference
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