Easy Creamy Coleslaw (Printable Version)
Crisp cabbage and carrots in a tangy, creamy dressing. Perfect for summer gatherings and everyday meals.
# 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
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# How-To:
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 Hints:
01 -
- The creamy dressing strikes that perfect balance between tangy and slightly sweet, making it completely addictive.
- It comes together in fifteen minutes flat but tastes even better the next day.
02 -
- The vegetables will release water as they sit, so if you are making this ahead, wait to dress it until an hour before serving.
- Overdressed slaw becomes soggy slaw, start with less dressing than you think you need and add more.
03 -
- Cut the cabbage as thin as possible, paper-thin shreds make all the difference in texture.
- Let the dressed slaw sit at room temperature for fifteen minutes before serving to wake up the flavors.