Coleslaw salad is a classic side dish made with crisp white cabbage and a creamy dressing. Popular in American cuisine, this easy coleslaw recipe is perfect for serving with grilled meats, burgers, sandwiches, or barbecue dishes.
This homemade coleslaw includes carrot for a touch of sweetness that balances the tangy flavour of the dressing. It is quick to prepare, made with simple ingredients, and tastes even better after chilling in the refrigerator.
Serve this creamy coleslaw with grilled pork, chicken, ribs, or pulled pork sandwiches for the perfect side dish.
Ingredients
½ medium white cabbage
1 teaspoon salt
1/3 cup sour cream or 18% cream
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar
Optional: 1 tablespoon rice vinegar
1 teaspoon coarsely ground black pepper
1 teaspoon mustard
1 small carrot, grated
Instructions
Finely chop the cabbage into thin strips or small pieces.
Place the cabbage in a bowl, sprinkle with salt, and mix well.
Transfer the cabbage to a sieve or colander and leave it for a few minutes to soften and release excess water.
In a separate bowl, combine the sour cream, mayonnaise, apple cider vinegar, black pepper, and mustard.
Add the grated carrot to the dressing and mix well.
Once the cabbage has softened, squeeze out any excess liquid.
Add the cabbage to the bowl with the dressing.
Mix everything thoroughly until the cabbage is evenly coated.
Refrigerate the coleslaw for at least 30 minutes before serving for the best flavour.
