Quick Coleslaw Creamy Dressing (Printable)

Fresh shredded cabbage and carrots coated in a tangy, creamy dressing, ready in minutes.

# 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

# 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 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 vegetables and toss thoroughly until all ingredients are evenly coated.
04 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to enhance flavor, or serve immediately if preferred.

# Expert Advice:

01 -
  • Comes together in fifteen minutes flat with ingredients you probably already have in the fridge
  • The crunch stays vibrant for days, making it perfect for meal prep or potluck leftovers
02 -
  • The coleslaw needs that resting time in the refrigerator or the dressing will taste separate from the vegetables instead of married to them
  • Salt your vegetables just before tossing with the dressing, not hours ahead, or they'll release too much water and turn everything soggy
03 -
  • Use a mandoline if you want paper thin cabbage shreds that feel almost delicate
  • Grate the carrots by hand instead of buying pre grated, the difference in texture and flavor is worth the effort
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