Description

This classic slaw features a light and creamy dressing, perfect for barbecues and picnics.

Scale

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.