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Creamy Coleslaw - A Classic, Crunchy Side for Any Meal

Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings

Ingredients

  • 1 small green cabbage (about 2 pounds), cored and finely shredded
  • 2 cups red cabbage, finely shredded (optional, for color)
  • 2 large carrots, peeled and grated
  • 1/2 small red onion, thinly sliced or finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or plain Greek yogurt)
  • 2 tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon Dijon mustard
  • 1–2 tablespoons sugar or honey (to taste)
  • 1/2 teaspoon celery seed (optional but recommended)
  • 1/2 teaspoon kosher salt, plus more for salting cabbage
  • 1/4 teaspoon black pepper

Instructions

  • Prep the cabbage: Finely shred the green and red cabbage with a knife or mandoline. Place in a large bowl and sprinkle with 1 teaspoon of kosher salt. Toss and let it sit for 10–15 minutes to draw out excess water.
  • Rinse and dry: After resting, rinse the cabbage briefly under cold water to remove the extra salt. Spin it dry in a salad spinner or pat dry very well with clean towels. This step keeps your coleslaw from getting watery.
  • Add the veggies: Return the cabbage to the bowl. Add the grated carrots and red onion. Toss to combine.
  • Make the dressing: In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar or honey, celery seed, 1/2 teaspoon kosher salt, and black pepper. Taste and adjust sweetness or tang to your liking.
  • Combine: Pour the dressing over the cabbage mixture. Toss until everything is evenly coated. If it looks a little thick, add 1–2 teaspoons of water to loosen.
  • Chill: Cover and refrigerate for at least 30 minutes before serving. This allows flavors to meld and the texture to set.
  • Finish and serve: Give it a quick toss and taste again. Add a pinch of salt, a squeeze of lemon, or a dash of vinegar if needed. Serve cold.