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Coleslaw from Dianna B
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.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 190 kcal

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

  • Chill for at least 1 to 2 hours to allow flavors to meld and cabbage to soften slightly.
  • Add raisins or shredded apple for a sweeter slaw variation.
  • Substitute Greek yogurt for part or all of the sour cream for a lighter version.
  • Add a splash of celery seed or mustard for an old-fashioned deli-style flavor.
  • Use pre-shredded coleslaw mix to save time.
  • For tangier slaw, increase vinegar or lemon juice slightly.
  • Red cabbage or purple cabbage can be added for color contrast.
  • If the mix becomes watery, drain excess liquid before serving or salt cabbage lightly in advance.

Nutrition

Calories: 190kcalCarbohydrates: 14gProtein: 2gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 12mgSodium: 220mgPotassium: 240mgFiber: 2gSugar: 11gVitamin A: 2200IUVitamin C: 30mgCalcium: 60mgIron: 0.6mg
Keyword cabbage salad, classic recipe, coleslaw, creamy slaw, picnic side, potluck salad, vintage recipe
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