Quick Coleslaw Salad (Printable View)

A crisp cabbage and carrot slaw with a smooth, tangy creamy dressing for a fresh side dish.

# Needed Ingredients:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 cup carrots, grated
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

# Directions:

01 - In a large mixing bowl, combine green cabbage, red cabbage, carrots, and green onions.
02 - In a separate small bowl, whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, sugar, celery seed if using, salt, and black pepper until smooth.
03 - Pour the dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
04 - Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes to meld flavors or serve immediately.

# Expert Hints:

01 -
  • The secret ingredient ratio that keeps everyone guessing
  • Stays perfectly crisp even after sitting in the fridge for days
02 -
  • Salt the vegetables about 10 minutes before dressing if you prefer a softer texture
  • The slaw actually gets better after a few hours in the refrigerator
03 -
  • Make the dressing a day ahead and keep it separate for the crispest results
  • A handful of fresh parsley or dill added at the end brightens everything beautifully
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