Description
A rich, tangy coleslaw with a velvety sour cream and mayonnaise dressing. Perfect for BBQ, this pork-free and alcohol-free recipe balances crisp vegetables with a luscious dressing for a refreshing, indulgent side.
Ingredients
Green Cabbage (1 large head, 2.5 lbs)
Carrots (4 large, 12 oz)
Mayonnaise (1 cup)
Sour Cream (½ cup)
Mustard (1 tbsp)
Apple Cider Vinegar (1 tbsp)
Sugar (1 tbsp)
Fresh Parsley (1 tbsp, chopped)
Garlic (2 cloves, minced)
Salt (½ tsp)
Instructions
Shred cabbage manually or with a mandoline
Grate carrots using a food processor
Combine cabbage and carrots in a large bowl
Rinse vegetables under cold water
Pat dry with paper towels for crispiness
In a separate bowl, whisk mayonnaise, sour cream, mustard, vinegar, sugar, parsley, garlic, and salt
Pour dressing over vegetable mixture and toss to coat
Chill for at least 2 hours before serving
Notes
Use Napa cabbage for extra crunch
Swap carrots with radishes or bell peppers for color
Substitute vegan mayo or Greek yogurt for a lighter version
Non-dairy sour cream works for vegan adaptations
Overnight chilling enhances flavor melding
- Prep Time: 25
- Category: Baking
- Method: Chilling/No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg