Coleslaw With Creamy Dressing (Print Version)

Crisp cabbage and carrots tossed in tangy creamy dressing—perfect for picnics and barbecues.

# Components:

→ 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 - 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 shredded green cabbage, red cabbage, julienned carrots, and minced red onion.
02 - In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and fully combined.
03 - Pour the dressing over the vegetables and toss thoroughly to ensure all ingredients are evenly coated with the creamy mixture.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and develop.
05 - Toss again before serving and adjust seasoning if necessary.

# Expert Advice:

01 -
  • Perfect Texture: A crisp combination of finely shredded cabbage and carrots.
  • Balanced Flavor: A tangy dressing with a hint of celery seed and a touch of sweetness.
  • Quick and Easy: Ready in 15 minutes with no cooking required.
  • Versatile: Ideal for picnics, barbecues, or as a topping for sandwiches and tacos.
02 -
  • Refrigerate for at least 30 minutes to allow the flavors to fully meld together.
  • If using store-bought mayonnaise or sour cream, check labels for allergens like egg and milk.
  • Always give the slaw a final toss right before serving to redistribute the dressing that may have settled at the bottom.
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