Quick Coleslaw Creamy Dressing (Print)

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

# Components:

→ 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 - Place green cabbage, red cabbage, carrots, and green onions into a large mixing bowl.
02 - Whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt, and black pepper in a separate small bowl until smooth.
03 - Pour the dressing over the cabbage mixture and toss thoroughly until all ingredients are evenly coated.
04 - Taste and adjust the seasoning if needed. Refrigerate for at least 30 minutes to enhance flavor or serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means you can make it while everything else is grilling or cooking.
  • The creamy dressing is tangy enough to feel special but not so vinegary that it overpowers the vegetables.
  • Leftovers actually taste better the next day once the flavors marry together overnight.
  • It's naturally vegetarian and gluten-free without any compromise on taste or texture.
02 -
  • Cold mayo doesn't integrate smoothly into the dressing, so let it sit at room temperature for a few minutes before mixing if it came straight from the fridge.
  • The longer this sits, the more the cabbage releases water and the dressing gets thinner—if you're making it hours ahead, you might need to add a touch more mayo when you serve it.
03 -
  • Use a sharp knife or mandoline for the cabbage—thinner shreds absorb the dressing better and stay crispier longer than thick chunks.
  • Whisk the dressing until it's completely smooth before adding it to the vegetables, and don't be shy about tasting and adjusting the seasoning since everyone's palate is different.
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