Quick Coleslaw Creamy Dressing (Print Version)

Crisp shredded cabbage and carrots combined with a tangy creamy dressing, ready in minutes.

# 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

# How to Make It:

01 - In a large bowl, mix green cabbage, red cabbage, carrots, and green onions until evenly distributed.
02 - In a separate bowl, whisk together mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt, and black pepper until smooth.
03 - Pour dressing over the vegetable mixture and toss thoroughly to evenly coat all ingredients.
04 - Taste and adjust seasoning if necessary. For best flavor, refrigerate at least 30 minutes before serving but can be served immediately.

# Additional Tips::

01 -
  • It's the kind of side dish that makes people ask for the recipe, which never gets old.
  • The creamy-tangy balance works with almost anything—grilled chicken, pulled pork, fish tacos, or tucked into sandwiches.
  • You can make it hours ahead and it actually gets better as the flavors meld together.
  • It's naturally vegetarian and gluten-free without feeling like you're missing out on anything.
02 -
  • Don't oversalt the dressing stage—the cabbage will release moisture and concentrate the seasoning, so you can always add more at the end but you can't take it back.
  • The slaw will weep liquid after an hour or so, which is normal; simply drain it before serving if you want to keep it crisp, or embrace the extra tanginess if you prefer it wetter.
  • Slice your green onions just before serving or tossing to keep them fresh and crisp rather than soggy.
03 -
  • Use a box grater for the carrots and a sharp knife for the cabbage—proper tools make the work faster and the results more consistent.
  • If you prefer a lighter version, swap Greek yogurt for some of the mayo and use low-fat versions of both; you'll lose a tiny bit of richness but gain a cleaner taste that some people actually prefer.
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