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Not-Too-Sweet Creamy Coleslaw
This easy homemade coleslaw recipe is slightly tangy with just a hint of sweetness and a smoky finish.
Course
Salad, Side Dish
Cuisine
American
Prep Time
40
minutes
minutes
Chilling Time
1
hour
hour
Total Time
1
hour
hour
40
minutes
minutes
Servings
8
servings
Calories
21
kcal
Author
Mackenzie Ryan
Ingredients
4
cups
green cabbage
core removed and thinly shredded
2
cups
red cabbage
core removed and thinly shredded
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
2
cups
shredded carrots
4
stalks of green onions
roots removed and sliced thinly
Instructions
Place the green and red cabbage into a colander and stir in the salt. Let sit for 30 minutes, then pat dry with a paper towel.
In the bottom of a large bowl, stir together the sour cream, mayonnaise, dijon mustard, apple cider vinegar, celery seeds, sugar, and smoked paprika.
Add in the shredded cabbage, carrots, and green onions and toss until evenly coated. Cover and chill at least one hour before serving.
Nutrition
Serving:
1
serving
|
Calories:
21
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
337
mg
|
Potassium:
32
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
130
IU
|
Vitamin C:
1.6
mg
|
Calcium:
20
mg
|
Iron:
0.5
mg