Description

This classic coleslaw recipe delivers a creamy, tangy, and perfectly balanced side dish that’s quick to prepare and ideal for picnics, barbecues, or as a crunchy salad accompaniment to any meal. With a homemade dressing featuring mayo, sour cream, vinegar, and subtle seasonings, it brightens up the crunchy cabbage and carrot mix for a refreshing and crowd-pleasing dish.

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

Slaw Mix

14–16 ounces coleslaw mix (shredded cabbage and carrots)

Instructions

Prepare the dressing: Add the mayonnaise, sour cream, white vinegar, granulated sugar, celery salt, Dijon mustard, onion powder, and pepper to a medium bowl. Whisk together until the mixture is smooth and well combined. Taste the dressing and adjust seasoning as needed to achieve your desired flavor balance.
Toss the coleslaw: Place the coleslaw mix into a large bowl. Pour the prepared dressing over the shredded vegetables and toss thoroughly until all ingredients are evenly coated. Note that depending on your preference for creaminess, you may have a little dressing left unused.
Chill and serve: For best flavor development, cover the coleslaw and refrigerate it for a few hours to allow the flavors to meld. However, if pressed for time, the coleslaw can be served immediately after tossing.

Notes

Using a coleslaw mix with pre-shredded cabbage and carrots makes preparation faster and easier.
Adjust the sugar and vinegar quantities to suit your taste if you prefer a sweeter or more tangy slaw.
For extra crunch, add chopped celery or green onions.
For a lighter option, substitute part or all of the mayo with Greek yogurt.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Keywords: coleslaw, creamy coleslaw, coleslaw recipe, side dish, picnic salad, cabbage salad, easy coleslaw