Creamy Coleslaw with Mayo & Sour Cream
Creamy coleslaw is a classic side dish that pairs perfectly with fried chicken, sandwiches, barbecue, or as a refreshing salad on its own. Using a combination of mayonnaise and sour cream gives it a rich, tangy, and smooth texture that everyone will love.
Ingredients
For the Coleslaw:
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4 cups finely shredded cabbage (green or a mix of green and purple)
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1 cup shredded carrots
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½ cup thinly sliced red onion (optional)
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2 tablespoons chopped fresh parsley (optional, for garnish)
For the Dressing:
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½ cup mayonnaise
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¼ cup sour cream
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1–2 tablespoons apple cider vinegar or lemon juice
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1–2 teaspoons sugar (adjust to taste)
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½ teaspoon Dijon mustard (optional, adds depth)
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Salt and black pepper to taste
Instructions
1. Prepare the Vegetables:
Wash and finely shred the cabbage. You can use a sharp knife, a mandoline slicer, or a food processor for even, thin strips. Peel and shred the carrots. If using red onion, slice it thinly. Combine all vegetables in a large mixing bowl.
2. Make the Dressing:
In a separate bowl, whisk together the mayonnaise and sour cream until smooth. Add apple cider vinegar or lemon juice, sugar, Dijon mustard (if using), salt, and pepper. Taste and adjust seasoning as needed. The dressing should be creamy, slightly tangy, and balanced in sweetness.
3. Combine Dressing and Vegetables:
Pour the dressing over the shredded cabbage and carrots. Toss gently but thoroughly to coat all the vegetables evenly. Be careful not to mash the vegetables; you want them crisp and fresh.
4. Chill for Flavors to Meld:
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to blend and the cabbage to soften slightly. For best results, let it chill for 1–2 hours.
5. Garnish and Serve:
Before serving, taste and adjust seasoning if needed. Garnish with chopped fresh parsley for color and freshness. Serve as a side dish with sandwiches, grilled meats, or as part of a picnic spread.
Tips for the Best Creamy Coleslaw
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Crisp Vegetables: For extra crunch, soak shredded cabbage in ice water for 10–15 minutes, then drain and pat dry before mixing with dressing.
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Adjust Creaminess: Add more mayonnaise or sour cream if you like a richer dressing.
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Sweet or Tangy: Adjust sugar and vinegar according to taste—some like coleslaw sweeter, some more tangy.
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Make Ahead: Coleslaw tastes even better when made a few hours in advance. Keep it chilled until ready to serve.
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Optional Add-ins: You can add sliced apples, raisins, or chopped nuts for a fun twist.
Serving Suggestions
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Classic pairing with fried chicken or fish.
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Use as a sandwich topping for pulled pork, burgers, or wraps.
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Serve at barbecues, picnics, or potlucks as a refreshing side.
This creamy coleslaw with mayonnaise and sour cream is simple, fresh, and versatile. Its creamy, tangy dressing complements the crisp vegetables perfectly, making it a crowd-pleaser every time.
If you want, I can also make a lighter, tangier version using Greek yogurt instead of sour cream and mayo—perfect if you want it healthier but still creamy.
Do you want me to make that version too?