Quick Coleslaw Salad Creamy (Printer-Friendly)

Crisp cabbage and carrot slaw tossed in a smooth tangy creamy dressing, ideal for summer sides or sandwiches.

# 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

# How To Make It:

01 - Combine the green cabbage, red cabbage, carrots, and green onions in a large mixing bowl.
02 - In a separate 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 thoroughly to coat evenly.
04 - Adjust seasoning as needed. For optimal flavor, refrigerate for at least 30 minutes before serving; can be served immediately if preferred.

# Expert Suggestions:

01 -
  • The dressing comes together in seconds and keeps in the fridge for days
  • You can prep the vegetables ahead and toss it right before serving
  • It actually gets better after a few hours in the refrigerator
02 -
  • Salt your vegetables about 10 minutes before dressing them and let some liquid drain off for the crispest texture
  • The slaw tastes significantly better after resting in the refrigerator, so make it ahead if possible
  • Do not overdress the cabbage — start with less dressing than you think you need
03 -
  • Use a mandoline if you have one for perfectly uniform shreds that look restaurant quality
  • Let the dressed slaw sit at room temperature for 15 minutes before serving to wake up the flavors
  • Toast the celery seed in a dry pan for 2 minutes before adding it to the dressing
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