Creamy Restaurant-Style Coleslaw
Ingredients
- 1 (14-ounce) bag coleslaw mix, or about 6 cups shredded green cabbage and carrots
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons granulated sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Instructions
- In a large bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, Dijon mustard, celery seed, onion powder, salt, and black pepper until smooth and creamy.
- Add the coleslaw mix to the bowl.
- Toss everything together until the cabbage and carrots are evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Toss again just before serving and enjoy chilled.
Serving Suggestions
This creamy coleslaw pairs perfectly with:
- Fried chicken
- Barbecue ribs
- Pulled pork sandwiches
- Burgers
- Grilled steak
- Fish and chips
Tips
- For extra crunch, add shredded red cabbage or thinly sliced green onions.
- Adjust the sugar or vinegar to make the slaw sweeter or tangier.
- Let the coleslaw chill overnight for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6–8