Description
A classic and creamy coleslaw recipe perfect for picnics, barbecues, and as a side dish for any meal. This coleslaw combines a tangy and sweet dressing made with mayo, sour cream, and vinegar, tossed with a fresh coleslaw mix for a crisp and refreshing salad.
Ingredients
Scale
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2.5 tablespoons white vinegar
- 3 teaspoons granulated sugar
- 1 teaspoon celery salt
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon onion powder
- Pepper, to taste
Salad
- 14-16 ounces coleslaw mix (shredded cabbage and carrots)
Instructions
- Prepare the dressing: In a medium bowl, combine the mayonnaise, sour cream, white vinegar, granulated sugar, celery salt, Dijon mustard, onion powder, and pepper. Stir well until the mixture is smooth and creamy. Taste the dressing and adjust seasoning as needed for your preferred balance of tangy and sweet.
- Toss with coleslaw mix: Place the coleslaw mix into a large bowl. Pour the prepared dressing over the vegetables. Toss thoroughly to ensure all the shredded cabbage and carrots are evenly coated. Depending on your desired creaminess, some dressing may remain.
- Chill and serve: For best flavor, cover the coleslaw and refrigerate it for a few hours to allow the flavors to meld together. However, if you’re short on time, the coleslaw can be served immediately after tossing.
Notes
- Using a pre-shredded coleslaw mix saves time and ensures a consistent texture. Alternatively, you can shred your own cabbage and carrots.
- Adjust the sugar and vinegar to taste for a more sweet or tangy profile.
- Celery salt adds a subtle aromatic flavor but can be substituted with a pinch of celery seed or omitted if unavailable.
- For a healthier spin, substitute mayo with Greek yogurt or reduce the amount of mayo used.
- Coleslaw is best served cold and can be stored in the fridge for up to 3 days.
