Easy Creamy Coleslaw (Print version)
Crisp shredded cabbage and carrots in a tangy, creamy dressing. Ready in 15 minutes, 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
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# Method:
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, 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 advice:
01 -
- The dressing hits that perfect balance between tangy and creamy without being overwhelmingly heavy
- It actually gets better after sitting in the fridge, making it the ultimate make-ahead side
02 -
- Skip the bagged shredded cabbage and shred it yourself, the texture difference is worth the effort
- The slaw needs those 30 minutes in the fridge to soften slightly and meld flavors
03 -
- Use a box grater for the carrot or buy pre-grated to save time
- Pat your shredded vegetables dry with paper towels for crunchier results