Coleslaw With Creamy Dressing (Print View)

Classic tangy coleslaw with crisp cabbage, carrots, and a luscious creamy dressing. Perfect for any gathering.

# 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

# Step-by-Step 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 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 Suggestions:

01 -
  • It holds up beautifully for hours without getting soggy, so you can make it in the morning and forget about it.
  • The dressing is tangy and creamy in equal measure, with just enough sweetness to balance the vinegar bite.
  • It's endlessly adaptable, you can tweak the sugar, add herbs, or swap in Greek yogurt without losing that classic coleslaw feel.
02 -
  • If you dress the slaw too far in advance, it can get watery, so if you're making it the night before, keep the dressing separate and toss it together an hour before serving.
  • Celery seed is not the same as celery salt, make sure you're using the seed or the flavor will be off and too salty.
  • Taste the dressing before you pour it over the cabbage, it's much easier to adjust the balance of sweet, tangy, and creamy before it's mixed in.
03 -
  • Shred your cabbage as thin as possible, it makes the slaw more tender and easier to eat without feeling like you're chewing through a salad.
  • Let the dressed slaw sit for at least 30 minutes before serving, the cabbage softens just enough and the flavors marry in a way that makes it taste like it's been waiting for you.
  • Always taste and adjust before serving, a little more salt, vinegar, or sugar can make the difference between good coleslaw and great coleslaw.
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