Coleslaw Creamy Dressing (Printable)

This refreshing side features crisp cabbage, carrots, and a rich, creamy dressing. Perfect for any meal or gathering.

# What You'll Need:

→ Vegetables

01 - 6 cups green cabbage, finely shredded (about ½ medium head)
02 - 1 cup red cabbage, finely shredded
03 - 1 cup carrots, julienned or grated (about 2 medium carrots)
04 - 2 tablespoons red onion, finely minced (optional)

→ Creamy Dressing

05 - ¾ cup mayonnaise
06 - 2 tablespoons sour cream
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 2 teaspoons granulated sugar
10 - ½ teaspoon celery seed
11 - ½ teaspoon kosher salt
12 - ¼ teaspoon freshly ground black pepper

# 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. Toss thoroughly to combine and ensure everything is evenly coated.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Toss again before serving. Adjust seasoning if necessary.

# Expert Advice:

01 -
  • The dressing hits that perfect balance between tangy and creamy without being too heavy
  • It actually gets better after a day in the fridge, making it ideal for make-ahead meals
02 -
  • Salt your vegetables about 15 minutes before dressing them if you have extra time, then drain off the excess liquid for a crisper result
  • The slaw will seem overdressed at first, but the cabbage releases liquid as it sits and creates the perfect consistency
03 -
  • Use a box grater or food processor for consistent, fine shreds that absorb the dressing beautifully
  • Let your mixing bowl sit at room temperature for 10 minutes before serving—the flavors really wake up
Go Back