Quick Coleslaw Salad Creamy (Printable)

Refreshing shredded cabbage and carrot salad with a tangy, creamy dressing, ready in minutes.

# Ingredient List:

→ Vegetables

01 - 4 cups finely shredded green cabbage
02 - 1 cup finely 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

# Steps:

01 - Place green cabbage, red cabbage, carrots, and green onions into a large mixing bowl.
02 - Whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, sugar, celery seed if using, salt, and black pepper until smooth in a separate small bowl.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to evenly coat all ingredients.
04 - Taste and adjust seasoning as needed. For enhanced flavor, refrigerate for at least 30 minutes before serving; can be served immediately if desired.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, making it perfect for last-minute gatherings or weeknight dinners.
  • The creamy dressing balances crisp vegetables with tangy depth that tastes nothing like bottled coleslaw.
  • It gets better as it sits, so you can make it hours ahead without stress.
02 -
  • If your dressing tastes flat, it's usually salt—add it a tiny bit at a time and suddenly everything wakes up.
  • Shredding the cabbage thin is non-negotiable; thick pieces stay too crunchy and don't absorb the dressing the way they should.
03 -
  • Keep your cabbage cold—refrigerate it for an hour before shredding if you want maximum crispness that lasts through serving.
  • If you're making this ahead for a crowd, hold back a quarter of the dressing and add it just before serving so nothing gets waterlogged.
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