Creamy Coleslaw
Shredded cabbage and carrot tossed in a creamy, tangy mayonnaise and sour cream dressing — a simple, make-ahead coleslaw for cookouts, barbecue, and weeknight dinners alike.
- 4 cups shredded cabbage
- ½ cup shredded carrot
- ¾ cup mayonnaise
- ⅓ cup sour cream
- ¼ cup sugar
- 2 tablespoons vinegar
- ¾ teaspoon seasoning salt
- ½ teaspoon ground mustard
- ¼ teaspoon celery seed
- In a large bowl, combine the shredded cabbage and shredded carrot, tossing to distribute them evenly.
- In a separate small bowl, whisk together the mayonnaise, sour cream, sugar, vinegar, seasoning salt, ground mustard, and celery seed until smooth and well combined — this creamy dressing is what gives the slaw its tangy-sweet flavor.
- Pour the dressing over the cabbage and carrot mixture.
- Toss everything together thoroughly, making sure the dressing coats every strand of cabbage evenly.
- Cover and chill in the refrigerator for at least 30 minutes before serving — this resting time lets the cabbage soften slightly and gives the flavors time to meld together.
Chef's Note: Adding sour cream alongside the mayonnaise gives this slaw a slightly tangier, lighter dressing than a straight mayo-based version, without losing any of that classic creaminess. Don't skip the chilling step — even a short rest in the fridge lets the cabbage soften just enough and gives the sugar and vinegar time to balance out into a proper sweet-and-tangy dressing.
This coleslaw is a natural side for barbecue, fried chicken, or pulled pork sandwiches, and it actually holds up well made a few hours ahead — just give it a quick stir before serving, since the dressing tends to settle a bit at the bottom of the bowl.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.