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
Scale
- 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
