Description
A creamy, crunchy, and zesty coleslaw that balances tang, sweetness, and savory flavors. Perfect as a summer side or a topping for sandwiches.
Ingredients
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2.5 tablespoons white vinegar
- 1/2 teaspoon Dijon mustard
- 3 teaspoons granulated sugar
- 1 teaspoon celery salt
- 1/4 teaspoon onion powder
- Pepper to taste
- 14–16 ounces coleslaw mix (green & red cabbage + carrots)
Instructions
- Add all the ingredients except for the coleslaw mix to a medium bowl and combine until smooth. Taste and adjust if needed.
- Add the coleslaw mix to a large bowl.
- Pour the dressing over the coleslaw mix and toss to coat. You may have a little dressing left depending on desired creaminess.
- Refrigerate for a few hours to let flavors meld, though you can serve immediately if needed.
Notes
- The coleslaw mix size can vary, but 14–16 ounces works well. If making your own, shred about 8 cups of cabbage and carrots.
- You can chop/shred your own cabbage and carrots instead of using prepped mix.
- Using lower-fat mayo and sour cream will change texture and taste.
Nutrition
- Calories: 178 kcal
- Sugar: 4 g
- Sodium: 440 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.04 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 13 mg
