Quick Coleslaw Salad (Print Version)

Crisp shredded cabbage and carrots tossed in a tangy creamy dressing for a refreshing side dish.

# What You'll Need:

→ 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

# Cooking Steps:

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

# Expert Advice:

01 -
  • It comes together in less time than it takes to preheat the grill, yet tastes like you fussed over it.
  • The creamy dressing clings to every shred, so you get bright flavor in every bite without any watery sadness at the bottom.
  • It's the kind of dish people actually finish, which means your potluck contribution won't come home half-full.
02 -
  • Slice your cabbage thin enough that it almost looks like too much shredding—as it sits, it releases water and becomes tender, so you want room for that transformation.
  • Add your dressing right before serving or eating, not hours ahead, unless you like your slaw more like a soft salad, which is fine, but it's a different thing.
  • Taste the dressing before it meets the vegetables, because seasoning it after means you'll miss some spots.
03 -
  • Use a box grater or the shredding blade on a food processor for the cabbage—it saves your knuckles and makes thinner, more uniform pieces that coat better with dressing.
  • Whisk your dressing until it's completely smooth before adding it to the vegetables, because lumpy mayo never fully distributes and you'll end up with pockets that taste too strong.
Go Back