Everyone's Favorite Creamy Coleslaw
Recipe by user david
Creamy coleslaw with a mayo-based tangy-sweet dressing, best after chilling for a few hours.
Makes 5 cups
This is a classic, crowd-pleasing creamy coleslaw built around a mayo and sour-cream dressing that’s balanced with sugar, vinegar, lemon, mustard, and celery seed for a tangy-sweet bite. It’s especially great for potlucks, BBQs, picnics, burgers, pulled pork, and fried chicken because it improves as it chills. For the best texture, stir well before serving since the dressing can settle, and consider chopping bagged coleslaw mix a bit smaller for a more uniform, scoopable salad.
Dressing
- 1⁄2 cup (114 g) mayonnaise
- 1⁄4 cup (60 g) sour cream
- 2 Tbsp (25 g) white granulated sugar
- 1 Tbsp (15 g) apple cider vinegar
- 1 Tbsp (15 g) lemon juice, freshly squeezed
- 1 tsp mustard powder or 2 tsp dijon mustard
- 1⁄2 tsp celery seed
- 1⁄2 tsp sea salt
- 1⁄8 tsp freshly ground black pepper
- 1⁄2 cup (114 g) mayonnaise
- 1⁄4 cup (60 g) sour cream
- 2 Tbsp (25 g) white granulated sugar
- 1 Tbsp (15 g) apple cider vinegar
- 1 Tbsp (15 g) lemon juice, freshly squeezed
- 1 tsp mustard powder or 2 tsp dijon mustard
- 1⁄2 tsp celery seed
- 1⁄2 tsp sea salt
- 1⁄8 tsp freshly ground black pepper
Whisk together all dressing ingredients in a small bowl or measuring cup. Cover and refrigerate until ready to use.
Salad
- 1 lb (454 g) coleslaw mix
- 1⁄2 cup celery, finely diced
- 1⁄2 cup red bell peppers, finely diced
- 1⁄2 cup green onion, chopped
- 1 lb (454 g) coleslaw mix
- 1⁄2 cup celery, finely diced
- 1⁄2 cup red bell peppers, finely diced
- 1⁄2 cup green onion, chopped
In a large bowl, combine coleslaw mix, celery, bell peppers and green onions. Add dressing and mix well. Cover and refrigerate for at least 4 hours for the best flavor. Mix well before serving. Coleslaw dressing tends to sink to the bottom of the salad over time so give it a good stir before serving.
Notes
Bagged coleslaw mix is a combination of shredded green cabbage, red cabbage and carrots. It's convenient and relatively inexpensive, when you consider the cost of buying an entire green cabbage and a whole red cabbage , only to use a part of each for this recipe. Empty the contents of the bagged slaw onto a large cutting board, spread it out and chop it up with a chef's knife so the pieces are smaller and more uniform. No big chunks of cabbage allowed!
If you prefer all ingredients from scratch (great!), you'll need about 4 to 5 cups of finely shredded green cabbage and roughly 3/4 cup each finely shredded red cabbage and grated carrots.
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