Coleslaw
Prep
10m
Cook
20m
Total
30m
This creamy coleslaw features finely shredded green cabbage and carrots tossed in a tangy dressing made with mayo, sour cream, apple cider vinegar, Dijon mustard, sugar, celery salt, and black pepper. The result is a refreshing and flavorful side dish that's perfect for summer picnics or BBQs.
Ingredients
6 servingsDressing
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 250kcal 12%
-
Fat 16g 24%
-
Saturated Fat 3g 15%
-
Carbohydrates 25g 8%
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Fiber 2g 8%
-
Sugar 17g 34%
-
Protein 2g 4%
-
Cholesterol 15mg 5%
-
Sodium 400mg 16%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. 7 cups of shredded cabbage is less than half a medium sized cabbage, 1/4 of a large one (i.e. just smaller than the size of a basketball).
2. MAKE AHEAD: Coleslaw that's already dressed is terrific for 2 days, still very good on Day 3, and still good up to 5 days.
You can also place carrot and cabbage in a ziplock bag, squeeze out excess air then refrigerate for up to 5 days. Make the dressing and store in the fridge separately. Then dress before serving (remember to set aside to wilt!).
3. This recipe serves 6 - 8 as a side. It makes enough for one batch of theBBQ Pulled Pork Sandwiches.
3. VARIATION suggestions from readers (and some from me!):Add chopped or sliced onionsAdd shallots/scallions finely sliced on the diagonalSwap out some of the green cabbage for red cabbage (love the colour)Granny smith apples cut into batons (YUM that would be fantastic!)
4. Nutrition per serving, assuming 8 servings.
2. MAKE AHEAD: Coleslaw that's already dressed is terrific for 2 days, still very good on Day 3, and still good up to 5 days.
You can also place carrot and cabbage in a ziplock bag, squeeze out excess air then refrigerate for up to 5 days. Make the dressing and store in the fridge separately. Then dress before serving (remember to set aside to wilt!).
3. This recipe serves 6 - 8 as a side. It makes enough for one batch of theBBQ Pulled Pork Sandwiches.
3. VARIATION suggestions from readers (and some from me!):Add chopped or sliced onionsAdd shallots/scallions finely sliced on the diagonalSwap out some of the green cabbage for red cabbage (love the colour)Granny smith apples cut into batons (YUM that would be fantastic!)
4. Nutrition per serving, assuming 8 servings.
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