Everyone's Favorite Creamy Coleslaw
Makes 5 cups
Creamy coleslaw with a mayo-based tangy-sweet dressing, best after chilling for a few hours.
-
1⁄2 cup
(110 g)
mayonnaise
-
1⁄4 cup
(57 g)
sour cream
-
2 Tbsp
(25 g)
sugar
-
1 Tbsp
(15 g)
apple cider vinegar
-
1 Tbsp
(15 g)
lemon juice, freshly squeezed
-
1 tsp
(2 g)
mustard powder
or
2 tsp (10 g)
dijon mustard
-
1⁄2 tsp
(1 g)
celery seed
-
1⁄2 tsp
(2 g)
sea salt
-
1⁄8 tsp
(0 g)
freshly ground black pepper
Whisk together all dressing ingredients in a small bowl or measuring cup. Cover and refrigerate until ready to use.
-
1 lb
(450 g)
coleslaw mix
-
1⁄2 cup
(60 g)
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.
- 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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