Creamy Coleslaw with Sour Cream
A bright, tangy-creamy slaw with finely shredded cabbage and carrots bound in a sour cream–based dressing. The vinegar and a touch of sugar balance the richness, while a hint of celery seed adds subtle depth. This is an ideal side for pulled pork, grilled chicken, or any summer meal.
- Prep
- 20 min
- Cook
- —
- Wait
- 30 min
- Total
- 50 min
- Makes
- 8 servings (about 5 cups)
Steps
Before you start
- Chill a large mixing bowl in the refrigerator for 10 minutes
- Have all vegetables prepped and ready to shred so they don't oxidize
- Measure out the dressing ingredients in advance
Prep the cabbage
- Core the green cabbage by cutting it in half and removing the tough center core with a sharp chef's knife.
- Using a box grater's large holes or a mandoline slicer set to about ⅛-inch thickness, finely shred the cored cabbage directly into the chilled large bowl.
- Work carefully to avoid your fingers on the grater or mandoline.
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Ready when: cabbage is evenly shredded into thin, uniform strands
Tip: The chilled bowl keeps shredded cabbage crisp and prevents wilting during prep.
Shred and add carrots
- Peel the carrots and shred them using the large holes of the box grater or mandoline, working to ⅛-inch thickness.
- Add the shredded carrots to the cabbage in the bowl and toss gently with a wooden spoon or spatula to combine, being careful not to crush the vegetables.
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Ready when: cabbage and carrots are evenly mixed
Tip: Toss gently to keep the vegetables as light and airy as possible.
Whisk the dressing
- In a small bowl, whisk together the sour cream, mayonnaise, white vinegar, sugar, celery seed, salt, and black pepper.
- Whisk vigorously until smooth with no lumps or streaks of sour cream remaining.
- The dressing should taste tangy, slightly creamy, and mildly sweet—taste it and adjust the seasoning if needed by adding a pinch more salt or a splash more vinegar.
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Ready when: dressing is smooth and uniform with no lumps visible
Tip: Taste the dressing before adding it to the vegetables—this is your last chance to balance the flavors to your preference.
Dress and chill
- Pour the dressing over the shredded cabbage and carrots.
- Using a wooden spoon or spatula, toss thoroughly and continuously for 1–2 minutes, lifting and folding until every strand is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- During this time, the vegetables will soften slightly and release liquid, creating a creamy consistency, and the flavors will meld.
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Ready when: slaw is evenly coated and has softened slightly with a creamy appearance
Tip: Don't skip the chilling—the slaw improves significantly as it sits and will taste much better when served cold.
Good to know
Tips
- For a crunchier slaw, skip the initial chilling step and serve within 30 minutes of dressing; the vegetables will stay crispier.
- If you prefer a looser, more pourable dressing, thin it with a tablespoon or two of buttermilk or milk.
- Red cabbage works beautifully in place of green—it will turn the slaw a gorgeous purple-pink and adds a slightly earthier flavor.
- Make sure to taste the dressing before combining it with the vegetables so you can adjust the seasoning to your preference.
Make ahead
The slaw can be prepared up to 2 days ahead. Store it covered in the refrigerator; it will continue to soften and the flavors will deepen. Stir before serving and add a splash of extra vinegar if it tastes too creamy.
Storage & reheating
Refrigerator: up to 4 days covered in an airtight container. The slaw will release liquid as it sits; drain excess liquid if you prefer a firmer texture, or stir it back in for a creamier slaw. Do not freeze.
Substitutions
- white vinegar → apple cider vinegar. Use the same amount for a slightly sweeter, apple-forward tang.
- sour cream, full-fat → plain Greek yogurt. Use 2/3 cup (160 ml) Greek yogurt for a tangier, protein-rich dressing with a slightly looser texture.
- mayonnaise → Greek yogurt. Replace the mayo with an additional ¼ cup (60 ml) Greek yogurt for a lighter, tangier slaw.
- celery seed → caraway seed or dill seed. Use ½ teaspoon (1.5 g) for a different but equally traditional flavor profile.
