Quick Coleslaw Salad Creamy (Printable)

A refreshing cabbage and carrot salad featuring a smooth, tangy creamy dressing for flavorful side dishes.

# 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

# Cooking Steps:

01 - In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and green onions.
02 - In a separate small 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 the dressing over the vegetable mixture and toss thoroughly until all components are evenly coated.
04 - Taste and adjust seasoning as needed. For optimal flavor, refrigerate for at least 30 minutes before serving, although it can be enjoyed immediately.

# Expert Tips:

01 -
  • This comes together in fifteen minutes flat with ingredients you probably already have in the fridge
  • The creamy tangy dressing perfectly balances the crunch of fresh vegetables making it impossible to stop eating
02 -
  • The flavor improves dramatically after resting in the refrigerator for at least thirty minutes, so never skip this step
  • Salt your vegetables slightly before adding the dressing to help draw out excess water and prevent a watery slaw later
03 -
  • Buy whole heads of cabbage instead of pre shredded bags for better texture and fresher flavor
  • Use a box grater for the carrots rather than a food processor to avoid turning them into mush
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