This classic “Cole Slaw” recipe from Dianna B. embodies the creamy, tangy essence of old-fashioned American coleslaw, a staple at barbecues, picnics, and potlucks. Combining finely shredded cabbage, carrot, and onion with a sweet and tangy dressing made from mayonnaise, sour cream, vinegar, sugar, and lemon juice, it delivers a perfect balance of crunch and creaminess. Originating in the U.S. but inspired by Dutch “koolsla,” this dish became a beloved Southern side over generations. It’s ideal for pairing with fried chicken, pulled pork, or grilled fish, offering refreshing contrast and a nostalgic taste of summer gatherings.
Ingredients
- 8 cups cabbage (shredded )
- 1 carrot (grated)
- 2 tbsp onion (finely chopped )
- ⅓ cup sugar
- ½ tsp salt
- ⅛ tsp pepper
- ¼ cup milk
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 ½ tbsp vinegar
- 2 ½ tbsp lemon juice
Instructions
Step 1: Prepare Vegetables
- Shred the cabbage and grate the carrot. Finely chop the onion. Combine them in a large mixing bowl.
Step 2: Make the Dressing
- In a medium bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, sour cream, vinegar, and lemon juice until smooth.
Step 3: Combine and Toss
- Pour the dressing over the cabbage mixture. Toss until all vegetables are evenly coated.
Step 4: Chill Before Serving
- Cover and refrigerate for at least 1 hour before serving to allow flavors to blend and the cabbage to slightly soften.
Tips
- Substitute Greek yogurt for sour cream for a lighter version.
- Add 1 tbsp Dijon mustard for extra tang.
- Mix in shredded apple or pineapple for a sweet twist.
- Use red cabbage for color variation.
- Prepare up to a day in advance for deeper flavor.
Nutrition
Calories: 190kcalCarbohydrates: 14gProtein: 2gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 12mgSodium: 220mgPotassium: 240mgFiber: 2gSugar: 11gVitamin A: 2200IUVitamin C: 30mgCalcium: 60mgIron: 0.6mg
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