Classic Coleslaw with Creamy Dressing

Name: Classic Coleslaw with Creamy Dressing
Ingredients: 1 tablespoon Dijon mustard; 1 tablespoon cider vinegar; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon sugar; 1 teaspoon coarse salt; 0.5 cup mayonnaise; 0.25 cup sour cream; 1 small green cabbage, (about 1 ¾ pounds), finely shredded; 2 medium carrots, cut into ⅛-inch-thick matchsticks or coarsely grated; 1 small onion, coarsely grated (optional)

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12 Reviews

By

Martha Stewart Test Kitchen

Updated on June 11, 2020

Servings:

8

This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw.

Ingredients

1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
½ cup mayonnaise
¼ cup sour cream
1 small green cabbage, (about 1 ¾ pounds), finely shredded
2 medium carrots, cut into ⅛-inch-thick matchsticks or coarsely grated
1 small onion, coarsely grated (optional)

Directions

Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

Originally appeared: Martha Stewart Living, June 2004