Quick Coleslaw Creamy Dressing (Printable)

Crisp shredded cabbage and carrots tossed in a smooth, tangy creamy dressing, ready in 15 minutes.

# What You'll Need:

→ Vegetables

01 - 4 cups finely shredded green cabbage
02 - 1 cup finely shredded red cabbage
03 - 1 cup grated carrots
04 - 2 green onions, thinly sliced

→ Dressing

05 - 1/2 cup mayonnaise
06 - 2 tablespoons sour cream or plain Greek yogurt
07 - 1 tablespoon apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 2 teaspoons sugar
10 - 1/2 teaspoon celery seed, optional
11 - Salt and black pepper, to taste

# Method:

01 - In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and green onions.
02 - In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, sugar, celery seed if using, salt, and black pepper until smooth.
03 - Pour the dressing over the vegetable mixture and toss well to coat evenly.
04 - Adjust seasoning as needed. Refrigerate for at least 30 minutes before serving for optimal flavor, or serve immediately.

# Expert Advice:

01 -
  • Ready in 15 minutes with zero cooking involved, so you can focus on grilling or whatever else needs your attention.
  • The tangy dressing with a hint of mustard and vinegar cuts through rich meats in a way that makes people ask for the recipe.
  • It actually tastes better the next day, which means you can make it ahead and spend less time in the kitchen.
02 -
  • Don't over-shred your cabbage into tiny pieces or it becomes mushy within hours; you want ribbons that hold their shape.
  • The dressing needs acid and tang to feel bright; if yours tastes flat and heavy, you're not using enough vinegar or mustard.
03 -
  • Chill your bowls and serving dishes before making this on a hot day; it keeps the slaw crisp longer.
  • Use a box grater for the carrots and a sharp knife for the cabbage—dull tools make shaggy shreds and bruised vegetables.
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