Quick Coleslaw Creamy Dressing (Print)

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

# Ingredients:

→ 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

# Directions:

01 - In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and green onions.
02 - In a separate small bowl, whisk together the 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 cabbage mixture and toss thoroughly until all vegetables are evenly coated.
04 - Taste and adjust seasoning as needed. For optimal flavor, refrigerate for at least 30 minutes before serving, although it may be served immediately.

# Expert Tips:

01 -
  • It comes together faster than you can grill a burger, and tastes better after sitting for just thirty minutes.
  • The balance of tang and creaminess makes it work with almost anything—pulled pork, fish tacos, sandwiches, or just on its own.
  • It's one of those recipes where you can taste when you've got the dressing right, so you build confidence in your cooking.
02 -
  • The dressing gets thinner as it sits because cabbage releases water—this is normal and actually improves the flavor, but if it gets too watery, drain some liquid off the bottom before serving or make the dressing slightly thicker next time.
  • Taste the dressing on its own before mixing it with the vegetables; it should taste slightly more seasoned than you want the final slaw to be, because the cabbage will mellow it out.
03 -
  • Keep your dressing slightly overseasoned because raw vegetables dilute flavor; you can always taste and adjust, but you can't take seasoning back out.
  • Shred your cabbage as thin as you can stand—thinner cabbage means faster absorption of dressing and a more tender bite without losing crunch.
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