Coleslaw With Creamy Dressing (Printable)

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

# Required Ingredients:

→ 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 (optional)

→ 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

# Directions:

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.
03 - Pour the dressing over the vegetables. Toss thoroughly to combine and ensure everything is evenly coated.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Toss again before serving. Adjust seasoning if necessary.

# Expert Advice:

01 -
  • The dressing clings perfectly to every shredded piece without leaving a pool at the bottom of your bowl
  • You can make it ahead and it actually tastes better after the flavors hang out together
02 -
  • The slaw needs that chilling time to reach its full potential so do not skip the refrigerator step
  • Your vegetables will release liquid as they sit and that is completely normal
03 -
  • Use a box grater or food processor to shred your cabbage uniformly for the most pleasing texture
  • Taste your dressing before adding it to the vegetables and adjust the vinegar or sugar to your preference
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