Creamy Coleslaw

How to Make Creamy Coleslaw

1. 1

   Step 1: Shred the vegetables

   Trim and core the cabbage, then thinly slice or shred it to yield about 6 cups; grate or julienne the carrots to about 1 cup. Transfer both to a large mixing bowl and toss to combine so the vegetables are evenly distributed.

   For this step

   • 6 cupsGreen cabbage, shredded
   • 1 cupCarrots, shredded
   
2. 2

   Step 2: Whisk the dressing

   In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, kosher salt, and black pepper until smooth and well blended. Taste the dressing and adjust seasoning—add a touch more vinegar for brightness or a pinch more sugar if you prefer sweeter slaw.

   For this step

   • 3/4 cupMayonnaise
   • 1/4 cupSour cream
   • 2 tbspApple cider vinegar
   • 1 tbspDijon mustard
   • 1 tbspGranulated sugar
   • 1/2 tspCelery seed
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Toss vegetables with dressing

   Pour the dressing over the shredded cabbage and carrots and toss thoroughly with tongs or a large spoon until every strand is lightly coated. Work quickly to avoid bruising the cabbage; the mixture should be creamy but not soupy.
   
4. 4

   Step 4: Chill to meld flavors

   Cover the bowl and refrigerate for at least 1 hour (up to overnight) so the flavors marry and the cabbage softens slightly. Chilling also firms the dressing and improves the overall texture.
5. 5

   Step 5: Final seasoning adjustments

   Before serving, taste and adjust seasoning with additional salt, pepper or a splash of vinegar if needed. If the dressing has tightened too much after chilling, stir in 1–2 teaspoons of milk or water to loosen it.
   
6. 6

   Step 6: Serve as a side

   Serve chilled as a classic side for grilled meats, pulled pork, sandwiches, or burgers—this recipe yields about six side servings. Leftovers keep well covered in the refrigerator for 2–3 days.
   

1. Trim and core the cabbage, then thinly slice or shred it to yield about 6 cups; grate or julienne the carrots to about 1 cup. Transfer both to a large mixing bowl and toss to combine so the vegetables are evenly distributed.
2. In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, granulated sugar, celery seed, kosher salt, and black pepper until smooth and well blended. Taste the dressing and adjust seasoning—add a touch more vinegar for brightness or a pinch more sugar if you prefer sweeter slaw.
3. Pour the dressing over the shredded cabbage and carrots and toss thoroughly with tongs or a large spoon until every strand is lightly coated. Work quickly to avoid bruising the cabbage; the mixture should be creamy but not soupy.
4. Cover the bowl and refrigerate for at least 1 hour (up to overnight) so the flavors marry and the cabbage softens slightly. Chilling also firms the dressing and improves the overall texture.
5. Before serving, taste and adjust seasoning with additional salt, pepper or a splash of vinegar if needed. If the dressing has tightened too much after chilling, stir in 1–2 teaspoons of milk or water to loosen it.
6. Serve chilled as a classic side for grilled meats, pulled pork, sandwiches, or burgers—this recipe yields about six side servings. Leftovers keep well covered in the refrigerator for 2–3 days.