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Creamy mixed vegetable salad garnished with dark sauce dressing.

Colorful Coleslaw With Tangy Dressing

Diana
A vibrant coleslaw featuring red and green cabbage, carrots, and celery, tossed in a tangy dressing made from sour cream and mayonnaise.
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Servings 12 servings
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Course Cabbage, Coleslaw, Salads
Cuisine American
Prep Time 20 minutes

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.
Keyword cabbage, coleslaw, raisins, salads
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