Colorful Coleslaw With Tangy Dressing
This colorful coleslaw combines red and green cabbage, crunchy celery, and carrots with a tangy sour cream and mayonnaise dressing. It’s perfect for feeding a crowd!
This colorful coleslaw is crisp, creamy, and packed with flavor. Red and green cabbage, crunchy celery, and sweet carrots make it vibrant and fresh, while a tangy dressing made with sour cream, mayonnaise, and a splash of vinegar brings it all together. A little sugar balances the flavors, but you can adjust it to taste.
It’s the perfect side dish for barbecues, picnics, potlucks, or family dinners—and it makes plenty to serve a crowd. Best of all, it can be made ahead of time, so it’s ready to go when you need it.
❤️ Why You’ll Love This Coleslaw
Colorful and vibrant. Red and green cabbage with carrots make it bright and appealing.
Flavor-packed dressing. Sour cream, mayonnaise, and vinegar create a creamy tangy coating.
Easy to make ahead. Perfect for parties and gatherings.
Great for a crowd. This recipe makes enough to serve at least 12 people.
How to Make This Coleslaw
- Whisk up a quick dressing with sour cream, mayo, a splash of vinegar, and a little sugar for balance.
- Add in the shredded red and green cabbage, carrots, and celery.
- Toss everything together until the veggies are completely coated and look vibrant.
- Pop it in the fridge for a little while so the flavors can meld before serving.
Recipe Variations
- Add fruit. Stir in raisins, dried cranberries, or diced apples for a touch of sweetness.
- Make it lighter. Use Greek yogurt in place of sour cream for a tangier dressing.
- Go creamier. Add an extra spoonful of mayonnaise for a richer texture.
- Add herbs. Fresh parsley or dill brings extra freshness to the salad.
Serving Suggestions
- Serve as a side for grilled meats, pulled pork, or barbecue chicken.
- Add to sandwiches or sliders for a crunchy topping.
- Pair with fried fish or shrimp for a fresh contrast.
- Make ahead for potlucks, picnics, or parties. For safe serving, keep it well chilled.
How to Store Coleslaw With Tangy Dressing
Refrigerate. Keep the coleslaw covered in the refrigerator for up to 3 days.
Freeze? Not recommended, as the vegetables will lose their crispness after thawing.
To refresh. Stir well before serving and add a little extra mayonnaise or vinegar if it looks dry after chilling.
Colorful Coleslaw With Tangy Dressing
A vibrant coleslaw featuring red and green cabbage, carrots, and celery, tossed in a tangy dressing made from sour cream and mayonnaise.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Salads, Cabbage, Coleslaw
- Method: Chill
- Cuisine: American
Ingredients
- 1 cup mayonnaise (or to taste)
- 1/2 cup sour cream
- 1/4 cup white wine vinegar (or apple cider vinegar)
- 2 tablespoons sugar (or to taste)
- 1 tablespoon celery seed
- 1 1/2 teaspoons celery salt
- 1/4 teaspoon cayenne pepper
- 5 cups shredded green cabbage, about 1 1/2 pounds
- 4 cups shredded red cabbage, about 1 pound
- 4 medium stalks celery, thinly sliced diagonally
- 2 medium carrots, coarsely grated
Instructions
- Make the dressing. In a large bowl, combine the sour cream, mayonnaise, vinegar, sugar, celery seeds and salt, and cayenne pepper. Stir to blend.
- Combine the vegetables. Add the shredded green and red cabbage to the bowl along with the celery and carrots.
- Chill the salad. Toss the vegetables and dressing until well blended. Cover and refrigerate until thoroughly chilled.
Nutrition
- Serving Size:
- Calories: 181
- Sugar: 5.8 g
- Sodium: 152.1 mg
- Fat: 15.8 g
- Carbohydrates: 9 g
- Fiber: 2.2 g
- Protein: 1.7 g
