Quick Coleslaw Salad Creamy (Printable)

Crisp green and red cabbage with tangy creamy dressing, ready in 15 minutes for any side.

# What You'll Need:

→ Vegetables

01 - 4 cups finely shredded green cabbage
02 - 1 cup finely 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, combine green cabbage, red cabbage, carrots, and green onions.
02 - In a separate bowl, whisk together mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, Dijon mustard, sugar, celery seed if using, salt, and black pepper until smooth.
03 - Pour dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Taste and adjust seasoning as needed. For optimal flavor, refrigerate for at least 30 minutes before serving, though it can be enjoyed immediately.

# Expert Tips:

01 -
  • It comes together in 15 minutes, which means you can throw it together while the grill heats up.
  • The creamy dressing is tangy enough to cut through rich barbecue without feeling heavy.
  • Crisp cabbage stays crunchy for days in the fridge, so it's perfect for meal prep or last-minute sides.
02 -
  • Shred the cabbage as thin as possible because thick pieces stay hard and chewy no matter how long you wait.
  • Don't skip the resting time if you have it—the cabbage softens just slightly and the flavors meld in a way that makes a real difference between good and great.
03 -
  • Use a box grater or mandoline to shred everything uniformly—uneven pieces cook at different rates and some stay hard while others get soft.
  • If your dressing breaks or looks oily, it usually means the mayo was too cold; just whisk in a teaspoon of vinegar and it'll come back together.
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