Quick Coleslaw Creamy Dressing (Printable Version)

Crisp cabbage and carrots combined with a tangy, creamy dressing for a refreshing, easy-to-make side dish.

# What You’ll Need:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 cup carrots, grated
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

# Step-by-Step Guide:

01 - In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and green onions.
02 - In a 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 ensure even coating.
04 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes for best flavor or serve immediately.

# Additional Tips::

01 -
  • It comes together in under 15 minutes, which is a game-changer when you've forgotten a side dish.
  • The creamy dressing is tangy enough to feel fresh, not heavy like some coleslaws.
  • It stays crisp for hours, making it perfect for picnics where things sit out in the sun.
02 -
  • Don't skip the tossing step—a slaw that isn't well-coated tastes like you didn't care, even if you did.
  • If it sits for more than a few hours, it'll start to release water; just drain it gently before serving and taste for seasoning again since the dressing gets diluted.
03 -
  • Use a mandoline or food processor to shred the cabbage evenly—it changes the texture from rustic to refined with almost no extra effort.
  • If your slaw tastes flat after chilling, a small pinch of salt can wake it back up; acids do the same thing, so a splash more vinegar works too.
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