Just like my favorite potato salad recipe, this coleslaw recipe has been with me for many years, always evolving to reach that higher state of being.
Over the years, I’ve discovered that (shockingly) some people don’t like slaw. Not only do they not like it, they loathe it. The reasoning behind this is a complete and utter mystery, as I find coleslaw to be one of the least offensive foods I’ve come across.
It seems like it should be universally pleasing given the light and creamy dressing and mild flavored, cancer-fighting cabbage. My best guess is that, like guacamole, every store-bought version is an abomination, but when you get a fresh, homemade batch it’s revolutionary.
This classic, creamy slaw is perfectly balanced and not too sweet like the afore mentioned store-bought variety. Serve it with barbecued pork (because that’s basically a requirement), hamburgers, hotdogs, or any other summery cookout food.
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PinDescription
This classic slaw features a light and creamy dressing, perfect for barbecues and picnics.
Ingredients
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon diamond crystal kosher salt*
1 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1 head green cabbage (1– 3/4 pounds)**
2 carrots, grated
1 small onion, diced
Instructions
- In a small bowl whisk together sugar, lemon juice, vinegar, dijon mustard, salt, celery seed, mayonnaise, and sour cream.
- Shred cabbage and toss in a large bowl with grated carrots and onion.
- Pour dressing over cabbage mixture and toss to coat evenly.
- Refrigerate for at least an hour, then serve.
Notes
*I always use Diamond Crystal brand kosher salt, as other brands are overly salty. If you are using a different salt, reduce the salt to 1/2 teaspoon or to taste.
**In place of the head of cabbage and carrots you can use about 1-3/4 pounds of bagged slaw mix from the store.
