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 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, 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.
# Helpful Tips:
01 -
- It gets better after a day in the fridge, making it perfect for meal prep or parties
- The tangy dressing cuts through rich barbecue and fried foods perfectly
02 -
- Skip the food processor and shred by hand for the best texture—machine-cut cabbage can turn watery and sad
- This slaw needs that resting time in the fridge or the cabbage will taste raw and the dressing will not have penetrated properly
03 -
- Use a box grater for the carrot instead of buying pre-shredded carrots—the freshly grated texture is infinitely better
- Whisk the dressing thoroughly until the sugar has completely dissolved, or you will get gritty bites in your finished slaw