Save This classic Coleslaw With Creamy Dressing is the ultimate side dish for any gathering, offering a refreshing crunch that perfectly balances rich, smoky main courses. With its vibrant mix of green and red cabbage and a velvety, tangy dressing, it brings both color and flavor to your table in just 15 minutes.
Save Whether you are serving grilled burgers on a sunny afternoon or looking for a gluten-free side for your holiday spread, this American-style coleslaw is a crowd-pleaser that never goes out of style.
Ingredients
- 6 cups green cabbage, finely shredded (about ½ medium head)
- 1 cup red cabbage, finely shredded
- 1 cup carrots, julienned or grated (about 2 medium carrots)
- 2 tablespoons red onion, finely minced (optional)
- ¾ cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- ½ teaspoon celery seed
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Step 1
- In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and red onion (if using).
- Step 2
- In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth.
- Step 3
- Pour the dressing over the vegetables. Toss thoroughly to combine and ensure everything is evenly coated.
- Step 4
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Step 5
- Toss again before serving. Adjust seasoning if necessary.
Zusatztipps für die Zubereitung
To ensure the best texture, make sure the vegetables are shredded uniformly. Finely mincing the optional red onion helps distribute its sharp flavor without overpowering the creamy elements of the dressing.
Varianten und Anpassungen
For a lighter version, substitute Greek yogurt for the sour cream. If you prefer a sweeter profile, increase the sugar to 1 tablespoon. For extra tang, add a splash more vinegar or a squeeze of fresh lemon juice. You can also add sliced green onions or chopped fresh herbs for additional layers of flavor.
Serviervorschläge
This coleslaw is best served cold and is a fantastic accompaniment to grilled meats or piled high next to a juicy burger. It can be made up to one day ahead, making it a great option for stress-free meal prep.
Save With its simple preparation and classic American profile, this creamy coleslaw is bound to become a staple in your kitchen for all your outdoor hosting needs!
Recipe FAQ
- → Can I make coleslaw ahead of time?
Yes, this coleslaw can be made up to one day ahead. Store it covered in the refrigerator and toss again before serving to redistribute the dressing.
- → How do I make this coleslaw lighter?
Substitute Greek yogurt for the sour cream to reduce calories and fat while maintaining creaminess. You can also use light mayonnaise or reduce the amount of dressing used.
- → Can I add other vegetables to this coleslaw?
Absolutely! Popular additions include sliced green onions, chopped fresh herbs like parsley or cilantro, bell peppers, or even apple slices for a sweet crunch.
- → How long does coleslaw last in the refrigerator?
Properly stored in an airtight container, this coleslaw will stay fresh for 2-3 days. The vegetables may release some water over time, so drain excess liquid before serving.
- → Is this coleslaw vegan-friendly?
The traditional version contains egg-based mayonnaise and dairy sour cream. However, you can easily make it vegan by using plant-based mayonnaise and dairy-free sour cream or yogurt alternatives.
- → Why should I refrigerate coleslaw before serving?
Refrigerating for at least 30 minutes allows the flavors to meld together and the vegetables to soften slightly while absorbing the dressing, creating a more cohesive and flavorful dish.