Coleslaw Creamy Dressing

My neighbor Betty made coleslaw for every single block party, and hers was the bowl that always emptied first. She finally told me her secret wasn't some fancy ingredient—it was letting the slaw rest long enough for the flavors to really make friends. I've been making it this way ever since, and there's something deeply satisfying about that crunch-then-cream moment.

Last summer, I made a triple batch for my daughter's birthday barbecue. My brother-in-law, who claims to hate coleslaw, went back for thirds and asked for the recipe before he even finished his burger. Watching people's faces light up when they taste something so simple yet perfect—that's the magic of a really good slaw.

Ingredients

• 6 cups green cabbage: The backbone of your slaw, shred it finely for that delicate texture
• 1 cup red cabbage: Adds gorgeous color and a slightly peppery bite that keeps things interesting
• 1 cup carrots: Natural sweetness that balances the tangy dressing beautifully
• 2 tablespoons red onion: Optional but adds a lovely sharp bite that cuts through the creaminess
• ¾ cup mayonnaise: Use real mayo here—its what makes the dressing luxurious and velvety
• 2 tablespoons sour cream: Adds a slight tang that brightens the whole dressing
• 2 tablespoons apple cider vinegar: The essential acid that cuts through the rich ingredients
• 1 tablespoon Dijon mustard: Provides depth and a subtle sharpness
• 2 teaspoons granulated sugar: Just enough to round out the sharp edges
• ½ teaspoon celery seed: The secret whisper of flavor that makes people wonder whats different
• ½ teaspoon kosher salt: Enhances all the flavors and helps draw out moisture from the cabbage
• ¼ teaspoon freshly ground black pepper: Adds gentle warmth and complexity

Instructions

Prep your vegetables:

Combine the green cabbage, red cabbage, carrots, and red onion in your largest mixing bowl. Give them a gentle toss to distribute the colors evenly.

Make the dressing:

In a separate small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until completely smooth. The mixture should look glossy and creamy.

Bring it together:

Pour the dressing over the vegetables and toss thoroughly with clean hands or tongs. Keep mixing until every single piece is coated in that creamy goodness.

Let it rest:

Cover the bowl and refrigerate for at least 30 minutes. This step isn't optional—the slaw needs time for the flavors to meld and the cabbage to soften slightly.

Final toss and serve:

Give the slaw one more toss before serving to redistribute any dressing that settled at the bottom. Taste and adjust the seasoning if needed.

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This recipe became my go-to for grief food after my dad passed. Friends dropped off groceries, and I turned them into slaw after slaw, delivering containers to neighbors who'd been checking in on us. Food is love, and coleslaw is a surprisingly good way to say thank you.

Making It Ahead

Coleslaw is one of those rare dishes that actually improves with a little age. The cabbage softens slightly, and the dressing penetrates deeper into the vegetables. I've made it up to 24 hours ahead, and it was still perfect—just give it a good toss before serving to redistribute the dressing that settled.

Customizing Your Slaw

Once you have the basic dressing down, the variations are endless. Try adding shredded apple for extra sweetness, or throw in some chopped fresh herbs like dill or parsley. I've added sunflower seeds for crunch and even thinly sliced jalapeño when I want something with a kick.

Serving Suggestions

Beyond the obvious barbecue pairing, this slaw works beautifully as a topping for pulled pork sandwiches or fish tacos. I've even served it alongside spicy dishes as a cooling element. The contrast between something hot and smoky and this cold, creamy crunch is absolute magic.

• Pile it high on your next burger for instant upgrade
• Serve alongside anything grilled or smoked
• Keep a container in your fridge for quick lunch additions

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There's nothing quite like pulling that bowl out of the fridge, giving it a final toss, and watching people's eyes light up. Simple food, done right, is sometimes the most memorable kind.

Recipe Questions & Answers

→ How long should I chill the coleslaw before serving?

For the best flavor, allow the coleslaw to chill in the refrigerator for at least 30 minutes. This resting time helps the dressing meld with the vegetables, enhancing the overall taste and texture.

→ Can I make the dressing lighter?

Yes, you can easily lighten the dressing. A great substitute for sour cream is Greek yogurt, which will provide a similar tangy creaminess with fewer calories. You might also consider using a light mayonnaise.

→ How far in advance can this be prepared?

This dish is best served cold and can be prepared up to one day in advance. Preparing it ahead allows the flavors to deepen, but avoid making it too far in advance to prevent the cabbage from becoming soggy.

→ What if I want a sweeter or tangier flavor profile?

You can easily customize the taste. For a sweeter slaw, increase the granulated sugar to 1 tablespoon or more, to your preference. If you prefer more tang, add an extra splash of apple cider vinegar or a squeeze of fresh lemon juice.

→ What additions can I make for extra flavor?

To enhance the flavor, consider adding thinly sliced green onions, chopped fresh parsley, cilantro, or dill. A pinch of celery seed is already included, but a bit more or some poppy seeds can also add an interesting texture and taste.

→ Is this suitable for specific diets?

Yes, this coleslaw is naturally vegetarian and gluten-free. For those with dairy concerns, Greek yogurt can replace sour cream, and for egg allergies, vegan mayonnaise can be used. Always check labels for store-bought ingredients.