Coleslaw with Sour Cream
This 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.
Servings: 8
Calories: 57kcal
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
Calories: 57kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 306mg | Potassium: 129mg | Fiber: 2g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 0.3mg