Coleslaw Recipe with Creamy Dressing Recipe – American Special
This coleslaw with creamy dressing combines shredded cabbage (white and red), crisp carrots, and fresh parsley for a burst of texture in every bite. Tossed in a tangy-sweet dressing made with mayo, apple cider vinegar and mustard, it brings balance to bold main courses. With its quick prep time—just 10 minutes—this side dish becomes a go-to for barbecues or potlucks. Plus, you can make ahead the dressing or shred the vegetables ahead of time to save even more effort.
- Prep Time10 min
- Total Time10 min
Coleslaw Recipe with Creamy Dressing Ingredients:
- 1 medium cabbage, about 2 pounds, outer leaves removed
- 3 medium carrots, peeled and shredded
- 1/2 cup loosely packed fresh parsley leaves, coarsely chopped
- 1 cup (225g) mayonnaise (homemade mayonnaise recommended)
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard or coarse ground mustard
- 1 teaspoon celery seeds
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 teaspoons sugar or honey (optional, for a sweeter coleslaw)
How to make Coleslaw Recipe with Creamy Dressing Recipe:
Quarter the cabbage through the core, removing the core from each quarter. Then, slice each quarter crosswise into halves and finely shred. Place the shredded cabbage into a large bowl, yielding about 6 to 8 cups.
Add the shredded carrot and chopped parsley to the cabbage, tossing to combine.
In a separate bowl, mix together the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper. Taste for acidity and seasoning, adjusting as needed. If a sweeter coleslaw is desired, optionally add the sugar to the dressing.
Pour two-thirds of the dressing over the cabbage and carrots, thoroughly mixing everything together. (Using clean hands can be the most efficient method.)
If the coleslaw appears dry, add more dressing as necessary. Serve immediately or refrigerate for about an hour to allow the flavors to meld and the cabbage to soften.
Recipe Notes:
You can use store-bought vs homemade mayonnaise — homemade gives more control over flavor, but store-bought works fine in a pinch.
To maximize crispness retention, slice cabbage thinly and keep it cold; drain any excess moisture before mixing with the dressing.
For best results, allow flavor melding by letting the coleslaw sit for at least 30 minutes or chilling for an hour so flavors deepen.
Storage tips: Coleslaw stays fresh in the refrigerator for up to 2 days; after that the cabbage may soften and lose crunch.
Don’t discard extra uses: leftover creamy dressing makes a great sandwich spread or dip for veggies, or drizzle over grilled meats.
