Coleslaw with Sour Cream Recipe (No Mayo)
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThis coleslaw with sour cream recipe is a simple and delicious side dish – ready in just 10 minutes! A creamy coleslaw with vinegar, sugar, sour cream, and a few spices. It’s a great side dish 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 sandwich or tasty sloppy joe.
Serve this creamy coleslaw at your next barbecue along with vegetarian cowboy beans, honey jalapeno cornbread, and our favorite old fashioned cucumber and onion salad!
If you love classic coleslaw, but want an alternative to the mayo dressing, this tasty coleslaw with sour cream is a fantastic substitute! My family has been making this for years, and we love the creaminess and flavor.
It’s made with a few simple ingredients, and takes only 10 minutes to make! This is our go-to coleslaw for barbecues, potlucks, and parties.
Why This Sour Cream Coleslaw Works
- It’s refreshing, light, and creamy!
- The sour cream, spices, and vinegar make a great substitute for mayonnaise in the coleslaw dressing.
- This dish is loaded with fresh veggies, for a great side dish.
- It requires no cooking, and a little measuring and mixing – perfect for cooks of any skill level!
Ingredients You’ll Need
- Coleslaw Mix or 4 cups shredded cabbage
- White Vinegar
- Sour Cream
- Granulated Sugar
- Onion Powder: adds a delicious and savory flavor to this dish.
- Garlic Powder
- Celery Salt – I like using celery salt, which adds a nice flavor lot to this coleslaw!
- Black pepper
Substitutions and Variations
- If you like mayonnaise, you can use half sour cream and half mayo! If you don’t normally like mayo, try my easy egg-free mayo… it’s creamy but still plant based.
- If you don’t have celery salt, you can use regular salt.
- Try different vinegars! It can be hard to find, but white balsamic is one of my favorites for this coleslaw. You can use apple cider vinegar or a champagne vinegar too.
How To Make This Recipe
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Step 1: In a large mixing bowl, add the coleslaw mix or shredded cabbage.
Step 2: Add the dressing ingredients: the white vinegar, sugar, garlic powder, onion powder, celery salt, and black pepper.
Step 3: Stir well to combine, until the dressing coats every piece of cabbage.
Step 4: Refrigerate for at least 30 minutes, preferably for 4 hours before serving. Stir one final time before serving.
FAQs and Pro Tips
Absolutely! This creamy dressing has sour cream, vinegar, and spices for a tangy and delicious flavor. You won’t miss the mayonnaise.
Store leftover coleslaw in an airtight container for up to 2 days in the refrigerator.
Any kind you prefer – I like the classic shredded cabbage slaw with bits of carrots, but you can use the recipe below with a fancy coleslaw mix with shredded broccoli or brussels sprouts too. Try different coleslaw vegetable ideas for variations.
Pro Tips
- Try this recipe with different vinegars for new and interesting flavors! White balsamic vinegar or apple cider vinegar would be fantastic.
- Make this vegan, dairy–free, or plant–based by using a vegan sour cream.
More Side Dish Recipes
- Old Fashioned 4 Bean Salad
- Summer Berry Salad with Honey-Lemon Dressing
- California Spaghetti Salad
- Thai Quinoa Salad with Peanut Sauce Recipe
- Creamy Kidney Bean Salad
Share This Recipe
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Coleslaw with Sour Cream
Equipment
Ingredients
- 1 16 ounce package coleslaw mix or 4 cups shredded green cabbage and 1 shredded carrot
- 1/3 cup white vinegar
- 1/2 cup sour cream or half sour cream/half mayo if desired
- 1.5 tablespoons sugar
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon Black Pepper
Instructions
- In a large mixing bowl, add the coleslaw mix or shredded cabbage.
- Add the dressing ingredients: the white vinegar, sugar, garlic powder, onion powder, celery salt, and black pepper.
- Stir well to combine, until the dressing coats every piece of cabbage.
- Refrigerate for at least 30 minutes, preferably for 4 hours before serving. Stir one final time before serving.
Notes
Substitutions and Variations
- If you like mayonnaise, you can use half sour cream and half mayo!
- If you don’t have celery salt, you can use regular salt.
- Try different vinegars! It can be hard to find, but white balsamic is one of my favorites for this coleslaw. You can use apple cider vinegar or a champagne vinegar too.
Dietary Modifications
- Make this vegan, dairy-free, or plant-based by using a vegan sour cream.
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Could I use any other kinds of vinegar? I don’t have white balsamic. I have regular balsamic, white vinegar, cider vinegar, and rice vinegar….
A fantastic side. Delicious
Haven’t tried it yet. I was actually looking for the coleslaw recipe that you could get at “Da’Smokehouse” in Honolulu- which is now permanently closed. But I’ll try this one.