Easy Creamy Coleslaw (Printable)
Crisp vegetables in a tangy, creamy dressing. Perfect for picnics and barbecues.
# 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 Make It:
01 - Combine the green cabbage, red cabbage, carrot, and green onions in a large bowl.
02 - Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper in a separate small bowl 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 Suggestions:
01 -
- The dressing hits that perfect balance between creamy and tangy, never too heavy or cloying like restaurant versions can be
- It actually gets better after sitting in the fridge, making it your secret weapon for meal prep and potluck planning
02 -
- The refrigeration time is not optional, this is when the magic happens and the vegetables absorb the dressing properly
- If your coleslaw seems dry after sitting, the cabbage has released moisture and you can stir in a tablespoon more mayo
03 -
- Use a box grater or food processor to shred your cabbage faster and more uniformly than hand chopping
- For extra crunch, toss in a handful of sunflower seeds or chopped toasted pecans right before serving