Creamy cabbage carrot salad

I stumbled upon this creamy coleslaw recipe during a summer picnic years ago and immediately fell in love with its perfect balance of crunchy and creamy textures. It quickly became my go-to side dish for every barbecue and gathering.

I clearly remember the time unexpected guests arrived and I whipped this coleslaw up in no time—everyone asked for the recipe and it has been a favorite ever since.

Ingredients

• Green cabbage: I always choose the freshest and firm heads because they give the best crunch
• Red cabbage: Adds not only color but a subtle earthy sweetness
• Carrots: Finely shredded for that perfect sweet snap that brightens the salad
• Mayonnaise: Use a good quality one for the creamiest texture without overpowering the flavors
• Sour cream: Adds tang and lightness; Greek yogurt works as a nice substitute too
• Apple cider vinegar: Gives the dressing its zing while balancing the honey’s sweetness
• Dijon mustard: A small amount brings a gentle depth of flavor without heat
• Honey: Sweetens naturally—but sugar can work if you prefer
• Celery seed: Optional but adds a subtle herbal note that ties everything together
• Salt & black pepper: Just enough to make all flavors pop without overpowering

Instructions

Get Everything Ready:

Begin by finely shredding the green and red cabbage along with the carrots; the fresh crispness will set the tone for the salad.

Make the Dressing:

Whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until perfectly smooth; the tangy-sweet aroma will delight your senses.

Toss Together:

Pour the creamy dressing over the shredded vegetables and toss gently but thoroughly — you want every strand coated beautifully.

Chill and Meld:

Cover and refrigerate for at least 30 minutes so the flavors marry and the cabbage softens just enough while staying crisp.

Final Touches:

Give it another toss before serving and adjust seasoning if necessary; the fresh scents and vibrant colors make your kitchen feel alive.

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This coleslaw has become more than just a dish; it’s a reminder of warm summer days, laughter, and the joy of simple but meaningful meals together.

Keeping It Fresh

I find that shredding the vegetables right before assembling keeps that fresh crunch. If you prepare too early, the cabbage waters down and the salad loses its lively texture.

Serving Ideas That Clicked

This coleslaw pairs wonderfully with grilled chicken, slow-cooked pork sandwiches, or even as a crisp topping on tacos to add a creamy contrast.

A Time This Recipe Saved the Day

Once, I was caught off guard with surprise guests and barely any time — whipping up this coleslaw from ingredients on hand saved me and made the evening a delight

• Don’t hesitate to add a handful of fresh herbs like parsley for a different twist
• Try swapping honey for maple syrup if you want a subtle flavor change
• Leftovers taste even better the next day, so plan ahead if you can

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Thanks for hanging out in the kitchen with me! Here’s to many more tasty and easy dishes shared like old friends.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, it benefits from chilling at least 30 minutes to meld flavors but is best eaten within 2 days for optimal freshness.

→ What can I substitute for sour cream?

Greek yogurt is an excellent lighter alternative that provides a similar tang and creaminess.

→ How can I add more crunch?

Adding sliced green onions or chopped fresh parsley enhances texture and fresh flavor.

→ Is celery seed necessary in the dressing?

Celery seed is optional but adds a subtle earthy note; you can omit it if preferred.

→ What dishes pair well with this salad?

It complements grilled meats, fried chicken, pulled pork sandwiches, and other picnic or barbecue favorites.