Quick Coleslaw Creamy Dressing (Printable Version)

Crisp cabbage and carrots in a smooth, tangy creamy dressing, ideal as a fresh side dish.

# Ingredient List:

→ Vegetables

01 - 4 cups shredded green cabbage (approx. 10.6 oz)
02 - 1 cup shredded red cabbage (approx. 2.6 oz)
03 - 1 cup grated carrots (approx. 3.5 oz)
04 - 2 green onions, thinly sliced

→ Dressing

05 - 1/2 cup mayonnaise (120 ml)
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 freshly ground black pepper, to taste

# Steps:

01 - In a large mixing bowl, combine shredded green cabbage, red cabbage, grated carrots, and sliced green onions.
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 all ingredients evenly.
04 - Taste and adjust seasoning if necessary. For best flavor, refrigerate for at least 30 minutes before serving, though it can be enjoyed immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required.
  • The tangy-creamy dressing somehow makes everything taste more summery than it has any right to.
  • It's the kind of side dish that people actually ask you to bring back.
02 -
  • Shred your cabbage thin—I mean really thin—because thick pieces will never soften enough and will throw off the whole texture.
  • Don't skip tasting the dressing before it meets the cabbage, because you can adjust the seasoning when it's just a sauce, but you can't easily fix it once everything's mixed.
03 -
  • Keep your knife sharp and your cutting board steady because you want to shred cabbage, not chase it around the counter.
  • If the dressing seems thick, thin it with a teaspoon of vinegar or water rather than adding more mayo—you want creamy, not pasty.
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