Go Back
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.



Enjoy tangy,  delicious, and easy coleslaw with the absolute best creamy (and homemade) dressing!
Course Dinner, Salad, Side Dish, Vegetarian
Cuisine American, Vegetarian
Keyword coleslaw
Prep Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings 8 as a side dish
Calories 181kcal
Cost $5.12


  • 6 cups (331g) shredded green cabbage (~1/2 of 1 green cabbage)
  • 2 cups (165g) shredded red cabbage (~1/4 of 1 red cabbage)
  • 1 and 1/2 cups (150g) shredded carrots (~2 large carrots)
  • 1 Granny Smith apple, cut into matchsticks (optional)


  • 1/2 cup (97g) Hellman's/Best Foods Mayo
  • 1/2 cup (106g) full-fat sour cream
  • 1 and 1/2 tablespoons apple cider vinegar
  • 1/2 tablespoon Dijon mustard
  • 2 tablespoons honey (or 2 tablespoons white sugar)
  • 3/4 teaspoon celery seed
  • 1/4 teaspoon EACH: fine sea salt, black pepper
  • Optional: 1 and 1/2 tablespoons lemon juice


  • DRESSING: In a medium-sized bowl, mix together all of the dressing ingredients. Taste and adjust to personal preference. If desired, add in the lemon juice (add slowly, to personal preference). Refrigerate while preparing the cabbage.
  • CABBAGE, CARROTS, AND APPLE: Start by removing any outer leaves that are browned or crumpled. Cut the green cabbage exactly in half and then in half again (to get 4 quarters). Cut out the core of each quarter. Slice each cabbage quarter into very thin shreds. To make things faster, use a mandoline slicer here. If the shreds are long, cut in half. Transfer the sliced cabbage to a salad spinner base. Wash thoroughly and spin to dry completely. Repeat with red cabbage. Shred carrots on the small side of a cheese grater. Cut apple into thin slices. Cut the slices into matchsticks. Add the green cabbage, red cabbage, carrots, and apple to a very large bowl.
  • COMBINE: Pour the dressing over everything, and toss well to combine. It will seem dry at first, but keep mixing. Cover and refrigerate, for at least 20-30 minutes and preferably 2 hours or up to overnight.



This recipe benefits from spending some time in the fridge. I recommend 2 hours at a minimum, and up to a day in advance. Not only does everything become more flavorful, it also helps soften the cabbage. Be sure to toss well again before serving.


Serving: 1side dish | Calories: 181kcal | Carbohydrates: 14.8g | Protein: 2g | Fat: 13.3g | Cholesterol: 14.3mg | Sodium: 151.2mg | Fiber: 3.2g | Sugar: 10.4g