Quick Coleslaw Creamy Dressing (Print Version)

Crisp cabbage and carrots tossed in a tangy creamy dressing, perfect for light summer fare.

# What You'll Need:

→ Vegetables

01 - 4 cups shredded green cabbage
02 - 1 cup 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 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 cabbage mixture and toss until all vegetables are evenly coated.
04 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes for best flavor, though it can be served immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes, leaving you time to focus on the grill instead of the kitchen.
  • The creamy dressing clings to every shred, making it taste intentional and special, not like an afterthought.
  • It stays fresh in the fridge for days, so you can make it ahead without stress.
02 -
  • Don't skip the resting period if you have time—the flavor deepens and the texture becomes silkier, which is the whole point.
  • Shredding the cabbage by hand or with a sharp knife makes a difference; it bruises less and stays crunchier than a food processor ever could.
03 -
  • Keep your mayo cold and use it straight from the fridge—warm mayo splits and turns grainy, which changes everything.
  • If you accidentally make it too tangy, stir in an extra tablespoon of mayo; too bland, a teaspoon more vinegar does the trick.
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