Easy Creamy Coleslaw (Printable Version)
Crisp cabbage and carrot in a tangy, creamy dressing. Perfect for picnics and barbecues.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Combine green cabbage, red cabbage, carrot, and green onions in a large mixing bowl.
02 - Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper in a separate small bowl until smooth and well combined.
03 - Pour the dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
04 - Taste the coleslaw and adjust salt, pepper, or vinegar as needed to achieve desired flavor balance.
05 - Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to develop and meld together.
# Tips from hearthlykitchen:
01 -
- It comes together in just 15 minutes but tastes even better the next day
- The perfect balance of creamy and tangy makes it impossible to stop eating
02 -
- The coleslaw needs those 30 minutes in the refrigerator or it will taste hastily assembled
- Salt your vegetables about 10 minutes before dressing if you prefer a softer texture
03 -
- Use a box grater or food processor for evenly shredded vegetables that hold their texture
- The slaw tastes even better after sitting overnight so consider making it a day ahead