Go Back
Homemade Best Coleslaw photo

Best Coleslaw

Classic creamy coleslaw with a mayonnaise and sour cream dressing seasoned with vinegar, sugar, celery salt, and Dijon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3/4 cupmayo
  • 1/4 cupsour cream
  • 2.5 tablespoonswhite vinegar
  • 3 teaspoonsgranulated sugar
  • 1 teaspooncelery salt
  • 1/2 teaspoonDijon mustard
  • 1/4 teaspoononion powder
  • Pepperto taste
  • 14-16 ouncescoleslaw mixsee note

Equipment

  • Medium bowl
  • Large Bowl
  • Whisk
  • tongs or forks
  • Refrigerator

Method
 

Instructions
  1. In a medium bowl combine 3/4 cup mayo, 1/4 cup sour cream, 2.5 tablespoons white vinegar, 3 teaspoons granulated sugar, 1 teaspoon celery salt, 1/2 teaspoon Dijon mustard, 1/4 teaspoon onion powder, and pepper to taste. Whisk until the dressing is smooth.
  2. Taste the dressing and, if desired, adjust only with the seasonings already listed (for example more pepper, sugar, or celery salt) — do not add ingredients not in the ingredient list.
  3. Place 14-16 ounces coleslaw mix in a large bowl.
  4. Pour the dressing over the coleslaw mix. Start by adding about half the dressing, then toss with tongs or two forks to coat evenly. Add more dressing as needed to reach your preferred creaminess; you may have a little dressing left over.
  5. Cover the bowl and refrigerate for a few hours to let the flavors meld, or serve immediately if needed.

Notes

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.