Easy Creamy Coleslaw (Printer-friendly)
Crisp cabbage and carrots in a tangy, creamy dressing. Ideal for barbecues and picnics.
# What you'll 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
# Method:
01 - In a large bowl, toss together the green cabbage, red cabbage, grated carrot, and sliced green onions until evenly mixed.
02 - Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper in a small bowl until completely smooth and incorporated.
03 - Pour the creamy dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
04 - Sample the slaw and adjust seasoning with additional salt or pepper if desired.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to develop and meld together.
# Expert Tips:
01 -
- The dressing clings perfectly to every shred without becoming watery or soggy
- You can prep it ahead and it actually tastes better the next day
02 -
- Skip the refrigeration step and you'll miss the magic. The coleslaw needs those 30 minutes for flavors to meld and the cabbage to soften just enough.
- Don't dress the coleslaw more than a few hours before serving. It will eventually become watery as the cabbage releases moisture.
03 -
- Salt the shredded cabbage and let it sit for 15 minutes before adding the dressing, then squeeze out excess liquid. This prevents watery coleslaw.
- If you're making this ahead, add the green onions just before serving so they stay crisp and vibrant.