Ingredients
Vegetables
- 4 cups green cabbage (core removed and thinly shredded)
- 2 cups red cabbage (core removed and thinly shredded)
- 2 cups shredded carrots
- 4 stalks of green onions (roots removed and sliced thinly)
Seasonings & Dressing
- 1 teaspoon fine salt
- 1/3 cup sour cream
- 2/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon celery seeds
- 2 tablespoons sugar
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Salt the cabbage: Place the green and red cabbage into a colander and stir in the fine salt thoroughly. Let the cabbage mixture sit for 30 minutes to draw out excess moisture, then gently pat dry with paper towels to prevent sogginess in the final slaw.
- Prepare the dressing: In the bottom of a large bowl, thoroughly stir together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, celery seeds, sugar, and smoked paprika until fully combined and smooth.
- Combine and chill: Add the drained cabbage, shredded carrots, and sliced green onions into the bowl with the dressing. Toss everything evenly until all the vegetables are well coated. Cover the bowl and refrigerate for at least one hour before serving to let the flavors meld and the slaw chill thoroughly.
Notes
- Allowing the cabbage to sit with salt helps to reduce excess moisture, keeping the coleslaw crunchy rather than watery.
- The smoked paprika is optional but adds a subtle smoky depth that beautifully complements the creamy dressing.
- You can adjust the sugar to taste for a sweeter or tangier coleslaw.
- Make the coleslaw a day ahead for even better flavor infusion; just give it a good toss before serving.
- Use thin shredding for cabbage and carrots to ensure the dressing coats well and provides the best texture.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
