Servings
6–8 servings
Time
- Prep: 15–20 minutes
- Chill: 1 hour
- Total: about 1 hour 20 minutes
Ingredients
Vegetables
- 1 small green cabbage — about 6–8 cups, finely shredded
- 2 large carrots — grated or finely shredded
- ½ medium red onion — very thinly sliced
Creamy Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp sugar
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
This combination follows the classic creamy coleslaw approach of cabbage, carrots and onion with a creamy, tangy dressing.
Method
1. Prepare the cabbage
Remove the tough outer leaves and core. Finely shred the cabbage into thin strips.
2. Prepare the carrots and onion
Grate the carrots and slice the red onion very thinly.
3. Make the dressing
In a medium bowl, whisk together:
- mayonnaise
- sour cream
- apple cider vinegar
- lemon juice
- sugar
- Dijon mustard
- salt
- black pepper
Whisk until smooth and creamy.
4. Combine the vegetables
Place cabbage, carrots and red onion in a large mixing bowl.
5. Add dressing
Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
6. Chill
Cover and refrigerate for at least 1 hour. This allows the flavors to blend while the vegetables remain pleasantly crunchy.
7. Final check
Before serving, toss again. Add a little salt, pepper or vinegar if needed.
Nut & Allergen Information
Nuts: Naturally nut-free if your mayonnaise, mustard and other packaged ingredients are made without nut cross-contact.
Contains:
- Egg — commonly present in mayonnaise
- Milk/dairy — sour cream
May contain: Soy or other allergens depending on the mayonnaise and mustard brand. Always check the package label if you have an allergy.
Approximate Nutrition
Per serving, assuming 8 servings:
- Calories: ~200–240 kcal
- Protein: ~2–3 g
- Carbohydrates: ~12–16 g
- Fat: ~16–19 g
- Fiber: ~3–4 g
- Sugar: ~7–9 g
Nutrition varies depending on the mayonnaise, sour cream and amount of dressing used.
Q&A
Q: Can I make it ahead?
Yes. Keep it covered in the refrigerator. For best texture, use within about 2–3 days.
Q: How do I keep it from becoming watery?
Don’t add more dressing than necessary. You can also lightly salt the shredded cabbage and let it drain before mixing.
Q: Can I make it lighter?
Yes. Replace part of the mayonnaise with plain Greek yogurt.
Q: Can I make it without sugar?
Yes. Simply omit it, or use a small amount of honey if desired.
Q: What does it go well with?
It works well as a side dish with grilled chicken, burgers, sandwiches, barbecue and other savory meals.