Best Coleslaw
This zesty, crunchy, and creamy coleslaw recipe isn't your average coleslaw! It's the perfect balance of exciting flavors so that you'll crave it all summer long.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Keyword: coleslaw recipe
Servings: 8
- 3/4 cup mayo
- 1/4 cup sour cream
- 2.5 tablespoons white vinegar
- 1/2 teaspoon Dijon mustard
- 3 teaspoons granulated sugar
- 1 teaspoon celery salt
- 1/4 teaspoon onion powder
- Pepper to taste
- 14-16 ounces coleslaw mix see note
Add all the ingredients except for the coleslaw mix to a medium bowl, and combine until smooth. Taste and adjust if needed.
Add the coleslaw mix to a large bowl. Pour the dressing over and toss. Depending how creamy you want the salad, you may have a little dressing left over.
I recommend letting the flavors meld for a few hours in the fridge prior to serving, but you could serve right away if needed.
- Coleslaw mix can vary in size depending where you buy it, but anything from 14-16 oz. will work. If you prefer, you can chop/shred your own cabbage and carrots vs. buying a conveniently prepped bag from your local grocery store. You'd want about 8 cups of shredded cabbage/carrots if you're making the coleslaw mix yourself.
Calories: 178kcal | Carbohydrates: 5g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 13mg | Sodium: 440mg | Potassium: 111mg | Fiber: 1g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 0.3mg