Coleslaw With Creamy Dressing (Printer-friendly)

Crisp cabbage and carrots tossed in a 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

# 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 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 crunchy even after sitting in the fridge, so you can make it ahead without worrying about sogginess.
  • The creamy dressing has just enough tang to wake up your taste buds without overwhelming anything.
  • It comes together in minutes and uses ingredients you probably already have.
  • It's the kind of side dish that makes people ask you for the recipe.
02 -
  • Don't skip the resting time in the fridge, the slaw tastes flat and one dimensional without it.
  • If your cabbage releases too much water after sitting, drain off the excess before serving or the dressing will turn soupy.
  • Add the dressing just before you plan to chill it, not hours in advance, or the cabbage will wilt too much.
03 -
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage quickly and evenly.
  • If you want extra crunch, soak the shredded cabbage in ice water for 10 minutes before draining and dressing it.
  • Taste the dressing before mixing it with the vegetables so you can adjust the balance of tang, sweetness, and salt to your liking.
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