Coleslaw With Creamy Dressing (Printable Version)

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

# List of Ingredients:

→ 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 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 and toss thoroughly to combine, ensuring everything is evenly coated.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Toss again before serving and adjust seasoning if necessary.

# Expert Advice:

01 -
  • Ready in just 15 minutes with no cooking required.
  • A perfect balance of tangy Dijon mustard and sweet carrots.
  • Versatile enough to complement almost any main dish.
02 -
  • Allowing the slaw to refrigerate for at least 30 minutes is key for the flavors to meld.
  • Always toss the mixture one last time before serving to redistribute the dressing.
  • If serving those with dietary restrictions, use vegan mayonnaise or sour cream substitutes.
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