DA’s Coleslaw with Sour Cream (Family Recipe)

This coleslaw with sour cream recipe is a family tradition recipe – it’s a creamy coleslaw with vinegar, sugar, and a few spices. It’s a great coleslaw for BBQs, potlucks, and parties.

It’s fantastic on a plate loaded up with anything coming off the grill, or also fantastic to add to a BBQ meat or lentil sloppy joe. 

My dad always makes the best coleslaw… he doesn’t have a strict recipe, just “a little of this and that” in a bowl.  But I did get him to tell me which ingredients he uses for the coleslaw, and finally created a comparable recipe!  So this is my new & Improved sour cream classic coleslaw.

I make this every chance I get – if coleslaw mix is on sale at the store, this is always my go-to recipe. 

This Coleslaw With Sour Cream Recipe Is:

• Bright
• Fresh
• Creamy
• Crunchy
• Loaded with Veggies
• Perfectly Spiced
• Vegetarian and Gluten Free

A No-Cook Coleslaw Recipe That’s Perfect for Summer

This no-cook sour cream coleslaw is a quick and simple recipe.  I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer nights when it’s too hot to cook. I have a whole collection of recipes that require zero cooking at all, check them out here!  This coleslaw comes together in about 15 minutes, and doesn’t require the stove or microwave to make. Just use a few pantry staple ingredients and you have a healthy meal ready in no time.  And very little to clean up afterwards… an added bonus!

I made this the other day and when I tasted it and I actually danced because I was so happy I got everything right.  Even tasting it fresh (before letting it sit for a few hours) was amazing.  The tartness from the white balsamic was perfect with the cabbage.

My dad comes from a restaurant family, so you know something classic like coleslaw is bound to be good.  Also, as a Midwesterner, I love any kind of creamy salad like coleslaw.

What’s In This Coleslaw with Sour Cream Recipe

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out seasonal produce for delivery. Get $10 off your first box by clicking here!

• Coleslaw Mix or 4 cups shredded cabbage
• White Balsamic Vinegar – this may seem like a very specific addition to my pantry but it is my FAVORITE vinegar! It’s the secret to the perfect coleslaw or kidney bean salad. When I can find this on sale, I stock up!  I usually buy Colavita.
• Classic Mayonnaise: I like to use this classic mayo to keep this recipe plant-based, but you can use whatever mayo that you would normally use in recipes. If you don’t normally like mayo, try my homemade dairy-free version… it’s creamy but still plant based.
• Sour Cream
• Granulated Sugar: I like this organic sugar for my recipes, I’d recommend Anthony’s organic sugar for cooking and baking.
• Onion Powder: adds a delicious and savory flavor to this dish as well, and the onion powder pairs nicely with the raw onion in the salad.
• Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
• Celery Salt
• Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend. 

Coleslaw with Balsamic Vinegar

This is a pretty classic coleslaw recipe, but the white balsamic really gives it a kick.  I was surprised that he used that vinegar, but it works really well in this dish.  This vegan classic coleslaw is great anytime, but especially in the summer for a BBQ or on top of a nice pulled jackfruit sandwich.  Vegan substitutions can be made, just sub the ingredients in the parenthesis.

I love that vegan mayo is readily available in grocery stores.  That and plain unsweetened soy yogurt are great substitutions for regular mayo or sour cream.

I make this coleslaw in huge batches, like double or triple it.  Its a staple at our summer backyard BBQs, and I never deviate from this recipe.

More Salad Side Dish Recipes You’ll Love

Chickpea Tabbouleh Recipe (Grain Free, Gluten Free, Vegan)

Cucumber Salad with Vinegar and Sugar (Family Recipe!)

Pomegranate Fruit Salad Recipe (Gluten Free, Vegan)

Macaroni Salad with Greek Yogurt Recipe (Vegetarian, High Protein)

Apple Walnut Salad Recipe with Dijon Vinaigrette (Vegan, Gluten Free)

Get the Same Ingredients as this Coleslaw with Sour Cream Recipe

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

As always, if you make this vegetarian and sour cream coleslaw recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

Coleslaw with Sour Cream

This sour cream coleslaw isTHE Best Coleslaw I have ever had!  Crisp, tangy, creamy and delicious- this is the perfect side dish for a BBQ, holiday party, or just a weeknight dinner!

5 from 9 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Resting Time 1 hour hr

Total Time 5 minutes mins

Course Salad, Side Dish

Cuisine American, Family Recipe, Salad

Servings 8

Calories 45 kcal

Ingredients

  

1x2x3x

• 1 package coleslaw mix from store or 4 cups shredded green cabbage and 1 shredded carrot
• 1/4 cup white balsamic vinegar
• 2 tablespoons mayonnaise sub vegan mayo
• 2 tablespoons sour cream sub cashew cream
• 1 tablespoon sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon celery salt
• 1/2 teaspoon freshly ground Tellicherry Black Pepper

Cook ModePrevent your screen from going dark

Instructions

 

• In a large bowl, add all ingredients together and stir until well mixed.
• Cover bowl and refrigerate for at least 4 hours (preferably overnight) to let flavors marry.

Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 45kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 318mgPotassium: 23mgFiber: 1gSugar: 3gVitamin A: 22IUVitamin C: 1mgCalcium: 8mgIron: 1mg

Keyword coleslaw with sour cream, slaw with sour cream, sour cream cabbage salad, sour cream coleslaw, sour cream slaw

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