Coleslaw With Creamy Dressing

Coleslaw With Creamy Dressing is a classic, tangy American side dish featuring crisp cabbage and carrots tossed in a luscious, creamy dressing. Providing 180 calories per serving, this easy-to-prepare vegetarian and gluten-free dish is the perfect refreshing side for picnics or summer barbecues.

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This recipe yields 6 servings and is simple to assemble using basic kitchen tools. By combining fresh green and red cabbage with a rich blend of mayonnaise and sour cream, you create a vibrant and crunchy salad that guests will love.

Ingredients

• 6 cups green cabbage, finely shredded (about ½ medium head)
• 1 cup red cabbage, finely shredded
• 1 cup carrots, julienned or grated (about 2 medium carrots)
• 2 tablespoons red onion, finely minced (optional)
• ¾ cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons granulated sugar
• ½ teaspoon celery seed
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

Step 1

In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and red onion (if using).

Step 2

In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.

Step 3

Pour the dressing over the vegetables. Toss thoroughly to combine and ensure everything is evenly coated.

Step 4

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Step 5

Toss again before serving. Adjust seasoning if necessary.

Zusatztipps für die Zubereitung

Using a chef's knife and cutting board to achieve a fine shred on the cabbage ensures the best texture. Use a whisk in the small mixing bowl to ensure the dressing is completely smooth before pouring it over the vegetables. Note that this recipe contains egg and milk allergens.

Varianten und Anpassungen

Substitute Greek yogurt for sour cream for a lighter version or increase the sugar to 1 tablespoon for a sweeter slaw. For extra tang, add a splash more vinegar or a squeeze of lemon juice. You can also stir in sliced green onions or chopped fresh herbs for extra depth of flavor.

Serviervorschläge

Best served cold, this coleslaw is an ideal accompaniment to grilled chicken or corn on the cob. It can be prepared up to one day ahead, making it a convenient choice for meal planning or hosting events.

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This quick and easy creamy coleslaw is a versatile side dish that brings a refreshing crunch to any gathering. Its balance of tangy and sweet flavors makes it a consistent crowd favorite.

Recipe FAQs

→ Can I make this coleslaw ahead of time?

Yes, this coleslaw can be made up to one day ahead. Store it covered in the refrigerator and toss again before serving to redistribute the dressing.

→ How do I make this coleslaw dairy-free?

Simply substitute the mayonnaise with vegan mayo and replace the sour cream with dairy-free yogurt or additional vegan mayo for a completely dairy-free version.

→ Can I adjust the sweetness or tanginess?

Absolutely! For a sweeter slaw, increase the sugar to 1 tablespoon. For extra tang, add more apple cider vinegar or a squeeze of fresh lemon juice to taste.

→ What's the best way to shred cabbage for coleslaw?

Use a sharp chef's knife to cut the cabbage into thin ribbons, or use a mandoline slicer for uniform shreds. A food processor with a shredding blade also works well for larger batches.

→ How long does coleslaw last in the refrigerator?

This coleslaw stays fresh for up to 3 days when stored in an airtight container in the refrigerator. The cabbage may release some water over time, so drain excess liquid before serving.

→ Can I add other vegetables to this coleslaw?

Yes! Try adding thinly sliced bell peppers, shredded broccoli stems, or julienned apples for extra flavor and texture. Chopped fresh herbs like parsley or cilantro also make great additions.