Quick Coleslaw Creamy Dressing (Printable Version)

Crisp cabbage and carrots tossed in a smooth, tangy creamy dressing for a fresh 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

# Method:

01 - In a large mixing bowl, combine 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 dressing over the vegetable mixture and toss thoroughly until evenly coated.
04 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes to enhance flavor, or serve immediately.

# Expert Hints:

01 -
  • It comes together in under 15 minutes, which means you can make it while everything else is cooking.
  • The creamy dressing has just enough tang to cut through rich grilled meats without feeling heavy.
  • It stays fresh in the fridge for days, so it's perfect for meal prep or leftovers.
02 -
  • Don't shred your cabbage too thick, or it won't absorb the dressing and will feel like eating raw vegetables instead of cohesive slaw.
  • If you make this ahead and it seems dry by serving time, whisk together a quick extra tablespoon of mayo and vinegar and toss it through—vegetables release water as they sit.
03 -
  • If your mayo and yogurt are cold from the fridge, whisk them together first to create a smooth base before adding the acidic ingredients.
  • Taste your dressing before it touches the vegetables—this is your only chance to adjust the balance without affecting the vegetables themselves.
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