Sour Cream Coleslaw (No Mayo)
This easy to make creamy coleslaw recipe uses sour cream instead of mayonnaise.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: side dish
Ingredients
- 1 medium cabbage (about 2 pounds), finely shredded or chopped
- 3 medium carrots (about 1 cup shredded)
- 1 tablespoon finely chopped onion, or 1 teaspoon onion powder
- 1 1-pound container sour cream
- 2 tablespoons apple cider vinegar
- 1/8 teaspoon black pepper
- 1/8 teaspoon granulated sugar
- 1/2 teaspoon celery seed
- 1 tablespoon Lawry’s seasoning salt (or to taste)
Instructions
Finely chop or shred the cabbage and carrots using a knife, box grater, mandoline, or food processor. Mince the onion, if you’re using fresh onion. Place the vegetables in a large bowl and mix the dressing.
Coleslaw Dressing with Sour Cream
In a small bowl, whisk together sour cream and apple cider vinegar. Add in pepper, sugar, celery seed, (onion powder, if using) and Lawry’s seasoned salt, and stir until combined.
Pour the dressing over the cabbage mixture and stir to coat. Serve immediately or refrigerate in a tightly sealed container. The flavor is better if it’s made ahead. Store for up to three days in the refrigerator.
Notes
Keep in mind that some liquid will come out of the shredded vegetables as they sit. If your homemade coleslaw looks just a little bit dry when you first mix it up, it’ll probably be just right the next day.
Find it online: https://commonsensehome.com/sour-cream-coleslaw/