Coleslaw With Creamy Dressing (Printable)

Tangy coleslaw with crisp cabbage, carrots, and luscious 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 - 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 Steps:

01 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, julienned carrots, and minced 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 and toss thoroughly to ensure all ingredients are evenly coated.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and develop.
05 - Toss the coleslaw again before serving and adjust seasoning if necessary.

# Expert Tips:

01 -
  • It comes together in 15 minutes and tastes better after a short rest in the fridge.
  • The dressing clings to every shred of cabbage without pooling at the bottom of the bowl.
  • It holds up beautifully at picnics and doesn't wilt under the summer sun.
  • You can adjust the sweetness or tang to match your mood or the main dish.
02 -
  • If you dress the cabbage too far in advance, it will release water and turn the slaw soupy, so aim for 30 minutes to a few hours max.
  • Celery seed is not the same as celery salt, if you accidentally use the latter, cut back on the added salt or it'll be too salty.
  • Shredding the cabbage by hand with a knife gives you more control over texture than a food processor, which can turn it to mush.
03 -
  • Use a mandoline to shred the cabbage paper thin, it makes a huge difference in texture and how well the dressing clings.
  • If your cabbage is very fresh and crisp, let the dressed slaw sit a bit longer, older cabbage softens faster and needs less time.
  • Taste the dressing on a single shred of cabbage before you commit, it's easier to fix before everything is mixed together.
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