Quick Coleslaw Salad (Printable)

Crisp cabbage and carrot slaw tossed in a creamy, tangy dressing. Ready in minutes.

# What You'll Need:

→ Vegetables

01 - 4 cups shredded green cabbage
02 - 1 cup 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

# How To Make It:

01 - In a large mixing bowl, mix green cabbage, red cabbage, grated carrots, and sliced green onions.
02 - In a separate bowl, whisk together mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, sugar, celery seed if used, salt, and black pepper until smooth.
03 - Pour the 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 -
  • Ready in 15 minutes—no cooking, just chopping and mixing, which means you can make this while other things are still on the grill.
  • The creamy dressing clings to every strand of cabbage in a way that feels luxurious without being heavy.
  • It gets better after sitting, so you can actually make it ahead and let flavors mingle while you focus on everything else.
02 -
  • Shred your cabbage consistently—thicker pieces won't absorb the dressing the same way, and you'll end up with uneven bites.
  • Don't dress the slaw too far ahead; beyond a few hours it can become watery as the cabbage releases liquid—but a good 30 minutes to an hour is perfect.
  • Taste the dressing before it touches the vegetables, so you know exactly what you're creating and can adjust seasoning confidently.
03 -
  • Use a sharp knife or a mandoline for shredding—dull blades crush the cabbage, and bruised vegetables release water and get mushy.
  • Chill your serving bowl before adding the slaw; it keeps everything cool and fresh, especially if you're not serving it immediately.
  • If the slaw seems dry after sitting, don't add more mayo—add a splash of apple cider vinegar instead to brighten it back up.
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