Coleslaw With Creamy Dressing (Printable)

Crisp cabbage and carrots in a tangy, creamy dressing—perfect for barbecues or picnics. Ready in 15 minutes.

# 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 - 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 and develop.
05 - Toss again before serving and adjust seasoning as necessary.

# Expert Tips:

01 -
  • It tastes better the longer it sits, which means you can make it ahead and actually relax before guests arrive.
  • The crunch stays intact even after the dressing settles in, so every bite feels fresh and satisfying.
02 -
  • If you dress the slaw too far in advance, it can get watery, so aim for no more than a day ahead and drain off any excess liquid before serving.
  • Celery seed is the flavor most people recognize but can't name, so don't leave it out or the slaw will taste like something's missing.
03 -
  • Shred your cabbage as thin as possible so the dressing coats evenly and every bite feels light instead of chunky.
  • Let the dressed slaw sit for at least 30 minutes, but if you're in a rush, a quick 10 minute rest is better than nothing.
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