Coleslaw With Creamy Dressing (Printable)

Crisp cabbage and carrots tossed in a tangy, creamy dressing—perfect for any occasion.

# What you'll need:

→ Vegetables

01 - 6 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 cup carrots, julienned or grated
04 - 2 tablespoons red onion, finely minced

→ Creamy Dressing

05 - ¾ cup mayonnaise
06 - 2 tablespoons sour cream
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 2 teaspoons granulated sugar
10 - ½ teaspoon celery seed
11 - ½ teaspoon kosher salt
12 - ¼ teaspoon freshly ground black pepper

# Method:

01 - In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and red onion if using.
02 - In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.
03 - Pour the dressing over the vegetables and toss thoroughly to combine, ensuring everything is evenly coated.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
05 - Toss again before serving and adjust seasoning if necessary.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means you can prep it while the grill heats up.
  • The dressing is creamy but tangy—not heavy or overly sweet like store-bought versions.
  • Cabbage stays crisp for days, so you can make this ahead without guilt.
02 -
  • Don't skip the resting time—cabbage tastes harsh when it hasn't had time to soften and absorb the dressing flavors.
  • If you make this more than a few hours ahead, the vegetables release liquid; drain any excess pooled dressing before serving so it doesn't get soupy.
03 -
  • Shred your cabbage by hand the day you serve it—pre-shredded cabbage from a bag gets watery and loses its snap.
  • Taste the dressing before you add it to the vegetables so you can adjust seasonings when it's easy to fix.
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