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 Make It:

01 - In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, julienned carrots, and minced 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 and fully combined.
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 if necessary.

# Expert Suggestions:

01 -
  • It stays crisp for hours, even at outdoor gatherings in the heat.
  • The dressing is tangy enough to cut through rich barbecue without overwhelming anything.
  • You can make it ahead and it actually gets better as it sits.
  • It uses pantry staples and comes together in about fifteen minutes.
02 -
  • Do not skip the resting time, the slaw tastes bland and the cabbage is too crunchy if you serve it right away.
  • If it looks dry after chilling, add a tablespoon of water or more vinegar instead of more mayo.
  • Celery seed is the ingredient people can never quite place, but it's what makes this taste like the real thing.
03 -
  • Shred your cabbage with a sharp knife or mandoline for the most even texture.
  • Taste the dressing before mixing it in, it's easier to adjust when it's separate.
  • If you like it sweeter, add sugar gradually, a little goes a long way.
  • For extra crunch, soak the shredded cabbage in ice water for ten minutes before draining and dressing it.
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