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Creamy Coleslaw

A crisp and creamy homemade coleslaw recipe with shredded cabbage, carrot, herbs, and a tangy mayonnaise dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 6 cups green cabbage shredded
  • 2 cups white cabbage shredded
  • 1 cup carrot shredded
  • 2 green onions thinly sliced
  • 2 tablespoons fresh parsley or dill chopped
Creamy Dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper plus more for serving

Equipment

  • 1 Large mixing bowl
  • 1 Small bowl for the dressing
  • 1 whisk
  • 1 tongs or large spoons for tossing
  • 1 knife
  • 1 cutting board

Method
 

Prepare the coleslaw
  1. Place the shredded green cabbage, shredded white cabbage, shredded carrot, sliced green onions, and chopped herbs in a large mixing bowl.
  2. In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, lemon juice, honey, Dijon mustard, celery seed, kosher salt, and black pepper until smooth.
  3. Pour the dressing over the cabbage mixture and toss well until all of the vegetables are evenly coated.
  4. Let the coleslaw rest for 10 to 15 minutes, or chill for a few hours, to allow the flavors to blend and the cabbage to soften slightly.
  5. Toss again, taste, and adjust with more salt, pepper, or vinegar if needed before serving.

Notes

For the best texture, keep the vegetables dry before mixing. For a lighter dressing, replace part of the mayonnaise with plain Greek yogurt. Refrigerate leftovers promptly and use within 3 days.