Easy Creamy Coleslaw (Print Version)
Crisp cabbage and carrots in a tangy, creamy dressing. Ready in 15 minutes.
# What You 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 Steps:
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 -
- It comes together in 15 minutes but tastes like it rested all day
- The dressing strikes that elusive balance between creamy and bright
- It actually improves after a few hours in the fridge, making it perfect for prep-ahead meals
02 -
- The coleslaw needs at least 30 minutes in the fridge, but it gets even better after a few hours
- Salt your vegetables lightly before adding dressing if you prefer a crisper texture
- The dressing may seem thick at first, but the vegetables will release some moisture as they sit
03 -
- Use a box grater or food processor for consistently shredded cabbage
- For the prettiest presentation, use a mandoline to slice the cabbage paper-thin