Quick Coleslaw Creamy Dressing (Print View)

Crisp cabbage and carrots tossed in a smooth, tangy creamy dressing for a refreshing side.

# Components:

→ 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

# 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 well until all vegetables are evenly coated.
04 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes for best flavor or serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes with no cooking required, making it perfect for last-minute entertaining.
  • The creamy, tangy dressing transforms simple raw vegetables into something craveable that actually gets eaten.
  • It stays fresh for days in the fridge, making it a reliable side dish that doesn't wilt or disappoint.
02 -
  • Don't skip the 30-minute rest in the fridge—the cold firms up the vegetables and the flavors actually bond instead of feeling separate on your tongue.
  • If you make this the morning of a gathering and it sits too long, it can get watery; that means the cabbage released liquid, so just drain it gently and taste again to see if you need to adjust the dressing.
03 -
  • Chill your bowl and utensils before mixing; cold tools keep everything fresher and more crisp-feeling from the start.
  • Use a mandoline or box grater to get perfectly uniform shreds that coat evenly and look more polished.
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