We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 5 cups thinly sliced green cabbage
- 1 cup grated carrots
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon celery salt
- Kosher salt and freshly ground black pepper
Instructions
- Toss together the cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 266 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 19 mg |
| Sodium | 339 mg |
Reviews
I liked this recipe. Great flavors with the cider vinegar, honey, celery seed and Dijon. I used 1/2 of a very large head of cabbage that I just pulled from my garden. Made about 8 c chopped so I used the entire recipe and it was just right. But agree probably too much for 4-5c cabbage. I did use a bit more celery salt but didn’t add additional salt. Lots less expensive than buying the higher end, but tasty brand of coleslaw dressing. BTW, brand of Mayo starting with the letter H is not high sodium, in fact, it’s considered low sodium by FDA definition at 4% of daily value. High sodium is considered more than 20% of DV.
I made this using packaged coleslaw from the grocery store for a shortcut. Tasted great, though I didn’t add all of the dressing it calls for, and it was perfect. I never add it all at once! I used celery salt and didn’t think it was too salty. I will definitely make this again, especially for a topper on barbequed beef sliders, like I did today. Next time I might use just a touch more cider vinegar for a little more tang.
Tastes great! But too much dressing.
Agree with another reviewer about adjusting amount of dressing. Added less than directions
recommend. Otherwise an easy, great tasting slaw that I’ve made a few times and will definitely be my go to coleslaw recipe.
recommend. Otherwise an easy, great tasting slaw that I’ve made a few times and will definitely be my go to coleslaw recipe.
easy to throw together. we taste tested the “sauce” before adding it to the slaw. all my kids said it was delish. so i will be making this again. thanks!
I followed the directions to a T. I was expecting the best-tasting cole law I had ever eaten. Instead, we ended up dumping this entire bowl of cole slaw. Neither one of us liked it. I have gotten rave reviews from friends and family by just buying the bag of pre-made coleslaw and a bottle of Kraft Coleslaw dressing and adding a lot of pepper and celery seed to it. I will not be making this again.
Really good. Made as written.
This recipe is absolutely delicious!
This was good but I will be adjusting the dressing when I make it again. It was a little too much dressing for the amount of cabbage/carrots for my taste.
I made this exactly as instructed except I used a package of coleslaw. I chopped the coleslaw in my blender because I like the finely chopped consistency better. It came out great!