Creamy Coleslaw with Carrots (Printable version)
Tangy coleslaw with crisp cabbage and grated carrots dressed in a smooth, creamy blend.
# What you need:
→ Vegetables
01 - 4 cups finely shredded green cabbage
02 - 1 cup finely shredded red cabbage (optional)
03 - 2 large carrots, peeled and grated (about 1 cup)
04 - 2 green onions, thinly sliced
→ Dressing
05 - 2/3 cup mayonnaise
06 - 2 tablespoons sour cream
07 - 1 tablespoon apple cider vinegar
08 - 2 teaspoons Dijon mustard
09 - 1 tablespoon honey or sugar
10 - 1/2 teaspoon celery seed
11 - Salt and freshly ground black pepper, to taste
# How To:
01 - In a large mixing bowl, mix green cabbage, red cabbage if using, grated carrots, and sliced green onions.
02 - In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey or sugar, celery seed, salt, and pepper until smooth.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Taste the coleslaw and modify salt and pepper as preferred.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to develop.
# Expert Advice:
01 -
- It comes together in 15 minutes, no cooking required, just chopping and mixing.
- The creamy dressing balances tangy and sweet in a way that makes everything taste better.
- It stays fresh in the fridge for days, so you can make it ahead without stress.
02 -
- Don't skip the resting time in the fridge; that half hour transforms individual ingredients into something that actually tastes like coleslaw.
- If your coleslaw gets watery after a day, it's because the cabbage releases liquid, which is normal and not a sign you did something wrong.
03 -
- A box grater gets the job done, but if you have a food processor, it saves your hands and gives you uniform shreds every time.
- Taste the dressing before you pour it on the vegetables; you want it to be bold and flavorful because it's going to coat mild vegetables.