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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.
Because this slaw uses a sour cream base, it has a tangier, lighter feel than traditional all-mayo dressings, making it especially versatile. It holds up beautifully with rich barbecue dishes, fried chicken, grilled meats, and casual summer meals, but it’s also an easy make-ahead option for potlucks or holiday gatherings. Once chilled, the flavors meld, and the vegetables soften slightly while staying crisp—exactly what you want in a great coleslaw.
What You’ll Like About This Slaw
Bright and colorful. Red cabbage, green cabbage, carrots, and celery give the slaw a fresh, eye-catching look.
Tangy and refreshing. Sour cream and vinegar add a pleasant sharpness that keeps the dressing from feeling too heavy.
Classic flavor with a twist. Celery seed and celery salt provide old-fashioned character, while cayenne adds a subtle kick.
Make-ahead friendly. The slaw improves as it chills, making it ideal for cookouts, potlucks, and gatherings.
Ingredient Notes
- Mayonnaise: Adds creaminess and helps the dressing cling to the cabbage; adjust to taste for a thicker or lighter dressing.
- Sour cream: Provides tanginess that sets this slaw apart from mayo-only versions.
- Vinegar: White wine or apple cider vinegar brightens the dressing and balances the sweetness.
- Sugar: A small amount softens the acidity; adjust depending on how sweet you like your slaw.
- Celery seed: Adds classic coleslaw flavor and mild herbal notes.
- Celery salt: Enhances the crisp vegetable flavors; be cautious with additional salt.
- Cayenne pepper: Adds subtle warmth without making the slaw spicy.
- Green and red cabbage: Create a balance of flavor and color; shredding them thinly helps the dressing distribute evenly.
- Celery: Adds crunch and a fresh, clean bite.
- Carrots: Bring sweetness and more color to the mix.
Steps to Make Colorful Coleslaw With Tangy Dressing
- Stir together the mayonnaise, sour cream, vinegar, sugar, celery seed, celery salt, and cayenne in a large bowl.
- Add the shredded cabbage, sliced celery, and grated carrots.
- Toss well to evenly coat the vegetables.
- Cover and chill until thoroughly cold and the flavors have blended.
Tips for Colorful Coleslaw
- Shred the cabbage thinly for the best texture and even distribution of dressing.
- Adjust sugar and vinegar to taste—more vinegar adds tang, while more sugar balances strong cabbage flavors.
- Let the slaw chill for at least an hour; the vegetables soften slightly and the flavors meld beautifully.
- If the slaw seems dry after chilling, stir in an extra spoonful of mayonnaise or sour cream.
- For a lighter slaw, use more sour cream and slightly less mayonnaise.
- Pat cabbage dry if rinsed—excess moisture can thin the dressing.
Recipe Variations
- Creamier slaw. Increase the mayonnaise for a thicker, richer dressing.
- Sweet Southern slaw. Add extra sugar and use apple cider vinegar for a sweeter profile.
- Spicy version. Add more cayenne, crushed red pepper flakes, or a dash of hot sauce.
- Herbed coleslaw. Stir in fresh dill, parsley, or chives just before serving for a fresh, bright finish.
- Vinegar-forward slaw. Reduce the sour cream and mayo slightly and increase the vinegar for a sharper, lighter dressing.
- Cranberry slaw. Add dried cranberries for sweetness and color.
- Apple slaw. Mix in thinly sliced or julienned apples for a crisp, fruity variation.
What to Serve With Colorful Coleslaw
- Serve alongside pulled pork, smoked ribs, or barbecue chicken.
- Pair with fried fish, shrimp, or seafood sandwiches for a bright, crunchy contrast.
- Add as a topping to burgers, hot dogs, or barbecue sandwiches.
- Choose it as a refreshing side with summer cookouts, picnics, or potluck meals.
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
Ingredients
- 1 cup mayonnaise, or to taste
- ½ cup sour cream
- ¼ cup white wine vinegar or apple cider vinegar
- 2 tbsp sugar, or to taste
- 1 tbsp celery seeds
- 1 ½ tsp celery salt
- ¼ tsp cayenne pepper
- 6 cups shredded green cabbage, about 1 1/2 pounds
- 4 cups shredded red cabbage, about 1 pound
- 4 ribs celery, thinly sliced diagonally
- 2 medium carrots, coarsely grated
Recommended Equipment
Instructions
- In a large bowl, combine the sour cream, mayonnaise, vinegar, sugar, celery seeds, celery salt, and cayenne pepper. Stir to blend.1 cup mayonnaise | 1/2 cup sour cream | 1/4 cup white wine vinegar or apple cider vinegar | 2 tbsp sugar | 1 tbsp celery seeds | 1 1/2 tsp celery salt | 1/4 tsp cayenne pepper
- Add the shredded green and red cabbage to the bowl along with the celery and carrots.6 cups shredded green cabbage | 4 cups shredded red cabbage | 4 ribs celery | 2 medium carrots
- Toss the vegetables and dressing until well blended. Cover and refrigerate for at least 1 hour to chill— the salt in the dressing draws moisture from the cabbage, softening it slightly and allowing the flavors to meld beautifully.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
