Creamy Coleslaw
Crisp cabbage and carrots tossed in a creamy mayonnaise and sour cream dressing with apple cider vinegar and Dijon. This easy homemade coleslaw is a refreshing side for grilled meats, burgers, and sandwiches.
Ingredients
For the Coleslaw
- 1 1/2 lb (about 600g) green cabbage, cored and thinly sliced
- 3.5 oz (about 100g) carrot, coarsely grated or cut into short, thin strips
- For the Dressing
- ½ cup plus 2 tablespoons mayonnaise about 140 g
- ¼ cup sour cream 60 g
- 2 tablespoons apple cider vinegar 30 ml
- 1 tablespoon granulated sugar about 13 g
- 1 teaspoon Dijon mustard
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the vegetables. Remove the cabbage core and slice the leaves into thin strips. Coarsely grate the carrot or cut it into short, thin strips. Place both vegetables in a large mixing bowl.
- Make the dressing. In a separate bowl, stir together the mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth.
- Combine. Pour the dressing over the cabbage and carrots. Toss thoroughly, lifting the vegetables from the bottom of the bowl until everything is evenly coated.
- Chill and serve. Cover and refrigerate for 30 minutes. Stir again before serving, taste, and adjust the seasoning if needed.
Notes
- Measuring the dressing ingredients: ½ cup plus 2 tablespoons mayonnaise equals 10 tablespoons. ¼ cup sour cream equals 4 tablespoons.
- Keep the dressing thick: Do not add milk or water. The cabbage will release some moisture as it sits, gradually loosening the dressing.
- Make ahead: Prepare the vegetables and dressing a day ahead and refrigerate separately in covered containers. Combine 30 minutes before serving.
- Storage: Refrigerate leftovers in an airtight container and enjoy within 2 days for the best texture. Stir before serving, as some liquid may collect over time. Freezing is not recommended.
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