Quick Coleslaw Salad Creamy (Printer-friendly)

Crisp cabbage and carrots blended with a tangy creamy dressing for a refreshing side dish.

# What You'll Need:

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

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can make it while other things are still cooking.
  • The dressing is balanced enough that it doesn't feel heavy, even though mayo is doing most of the work.
  • It stays crisp and doesn't get soggy, making it perfect to prep a few hours ahead.
02 -
  • Over-shredding the cabbage turns it mushy and sad—keep it crisp and delicate, almost translucent but still with bite.
  • The dressing will taste too vinegary at first, but as it sits and the cabbage releases its water, everything evens out into perfect balance.
03 -
  • Don't skip the step of whisking the dressing separately—it emulsifies into something better than dumping ingredients together in the bowl.
  • Taste and adjust seasoning before you chill it; cold flavors fade slightly, so be a touch bolder than you think you should be.
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