Name: Easy Coleslaw Recipe with Creamy Tangy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 cups shredded green cabbage (about 1/2 medium head); 2 cups shredded red cabbage (about 1/4 medium head); 1 1/2 cups grated carrots (about 2 medium carrots); 1/2 small red onion, thinly sliced; 1/4 cup chopped fresh parsley; 3/4 cup plain Greek yogurt; 1/4 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon lemon juice, freshly squeezed; 1 tablespoon honey or maple syrup; 1 teaspoon Dijon mustard; 1/2 teaspoon celery seed (optional); 1/2 teaspoon kosher salt, or to taste; 1/4 teaspoon freshly ground black pepper; 1 tablespoon olive oil (optional, for sheen)

Easy Coleslaw Recipe with Creamy Tangy Dressing

This easy coleslaw recipe delivers crisp cabbage, bright carrots, and a creamy tangy dressing ready in minutes. Perfect as a light side or sandwich topper with a refreshing crunch.

⏱

Prep Time 15 min

🔥

Cook Time 30 min

⏰

Total Time 45 min

👥

Servings 4

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Difficulty Easy

Instructions

1
Step 1: Prepare the vegetables. Shred the green and red cabbage, grate the carrots, thinly slice the red onion, and chop the parsley. Place all vegetables in a large mixing bowl.
2
Step 2: Make the dressing. In a separate bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, lemon juice, honey (or maple syrup), Dijon mustard, celery seed (if using), salt, and black pepper until smooth.
3
Step 3: Combine and toss. Pour the dressing over the shredded vegetables and toss thoroughly so everything is evenly coated. Drizzle olive oil over the top if using and toss again for a glossy finish.
4
Step 4: Chill to meld flavors. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to develop. Taste and adjust seasoning before serving.
5
Step 5: Serve. Give the coleslaw a final toss, garnish with additional parsley if desired, and serve chilled alongside sandwiches, grilled proteins, or as a picnic side.

💡 tips

For extra crunch, reserve a handful of shredded cabbage and carrots to stir in just before serving. If you prefer a thinner dressing, whisk in 1–2 tablespoons of milk. Make the coleslaw a day ahead to deepen the flavors, but add any crunchy reserved veggies right before serving.

🔄 substitutions

Swap Greek yogurt for an equal amount of sour cream for a richer dressing, or use vegan mayo and plant-based yogurt for a dairy-free version. Use white vinegar instead of apple cider vinegar and replace honey with maple syrup or agave to keep it vegan.

📦 storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the dressing thickens, stir in a teaspoon of lemon juice or a splash of milk to refresh before serving. Keep any reserved crunchy veggies separate and add just before eating.