Easy Creamy Coleslaw (Printable)
Crisp cabbage and carrot in a tangy creamy dressing. Perfect for summer gatherings.
# What You'll Need:
→ Vegetables
01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 large carrot, grated
04 - 2 green onions, thinly sliced
→ Dressing
05 - 2/3 cup mayonnaise
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon sugar
09 - 1/2 teaspoon celery seed (optional)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - In a large bowl, combine the green cabbage, red cabbage, carrot, and green onions.
02 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt, and pepper until smooth.
03 - Pour the dressing over the vegetables and toss until everything is evenly coated.
04 - Taste and adjust seasoning if needed.
05 - Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
# Expert Tips:
01 -
- The dressing strikes that perfect balance between creamy and tangy without overwhelming the vegetables
- It comes together in fifteen minutes but tastes like you spent much longer on it
- This recipe travels beautifully and actually improves after a few hours in the fridge
02 -
- The dressing will seem thin at first but thickens as it sits with the cabbage
- Cutting the cabbage by hand rather than using a food processor gives better texture
- This coleslaw keeps for three days in the fridge and actually tastes better on day two
03 -
- Salt the shredded cabbage for ten minutes before dressing, then squeeze out excess moisture
- Make the dressing a day ahead and let it meld in the refrigerator