Creamy Coleslaw Classic Salad (Print)
Crunchy cabbage and carrots blended with a tangy creamy dressing for a fresh, vibrant side dish.
# What You Need:
→ Vegetables
01 - 5 cups finely shredded green cabbage (about 1 small head)
02 - 1 cup finely shredded red cabbage
03 - 1 cup julienned or grated carrots (about 2 medium carrots)
04 - 2 green onions, thinly sliced
→ Dressing
05 - 3/4 cup mayonnaise
06 - 2 tablespoons sour cream
07 - 1 1/2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 2 teaspoons honey (or sugar)
10 - 1/2 teaspoon celery seed (optional)
11 - 3/4 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper
# How to Make:
01 - In a large mixing bowl, combine finely shredded green cabbage, red cabbage, julienned carrots, and sliced green onions.
02 - In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seed if using, salt, and freshly ground black pepper until smooth and well incorporated.
03 - Pour the dressing over the vegetable mixture and toss thoroughly until evenly coated.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to develop.
05 - Give the coleslaw a final toss, adjust seasoning if necessary, and serve chilled.
# Expert Advice:
01 -
- This coleslaw feels like a little secret with its perfect balance of creamy and tangy that you won't find just anywhere
- It's incredibly easy to make but always impresses and pairs beautifully with so many dishes
02 -
- Freshly shredding your cabbage just before mixing keeps that signature crispness you want in coleslaw
- Letting it chill is non-negotiable—the flavors only deepen and get more harmonious after some time resting
03 -
- Use a box grater or a food processor with shredding attachment to save time and get uniform pieces
- Make the dressing a day ahead to deepen flavors, just toss with fresh veggies right before serving