Coleslaw With Creamy Dressing (Printable)

Crisp cabbage and carrots in a tangy, creamy dressing—perfect for picnics and barbecues. Ready in 15 minutes.

# 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 - 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

# Method:

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 well combined.
03 - Pour the prepared dressing over the vegetables and toss thoroughly to ensure all ingredients are evenly coated.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and develop.
05 - Toss the coleslaw again before serving and adjust seasoning as needed.

# Expert Advice:

01 -
  • Quick and easy preparation in just 15 minutes.
  • A perfect balance of creamy texture and tangy apple cider vinegar.
  • Naturally vegetarian and gluten-free to suit various dietary needs.
  • Versatile enough to complement almost any main course.
02 -
  • For extra tang, add a splash more vinegar or a squeeze of fresh lemon juice.
  • If using store-bought mayonnaise or sour cream, check labels for allergens like egg or milk.
  • Use vegan mayonnaise and sour cream substitutes for a completely dairy-free or egg-free version.
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