Classic coleslaw

Classic coleslaw




  • 1 cup light sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup white wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • half a small green cabbage, shredded
  • half a small red cabbage, shredded
  • 4 medium stalks celery, thinly sliced diagonally
  • 2 medium carrots, coarsely grated


In a bowl, mix together sour cream, mayonnaise, vinegar, sugar and salt until thoroughly combined. Set aside.

In a large mixing bowl, combine the two cabbages, celery and carrot. Add dressing and toss through. Cover and refrigerate for two hours or until chilled.


  • A food processor with a shredding blade will make this the fastest salad in the world to make. But if you don‰t have such an appliance, a good kitchen knife will do just as good a job, though a little slower!
  • This is a salad that actually benefits from sitting around soaking in the dressing. Coleslaw the next day is almost always better than same-day coleslaw.
  • Don‰t be concerned if the dressing goes pink after a couple of hours ‰ it‰s just the colour from the red cabbage seeping out.
  • There‰s a reason that coleslaw is considered a classic salad as not only does it taste fantastic, is full of very-good-for-you cabbage, and it goes with everything! Perfect with barbecued meat!
  • This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.


Serving Suggestions


*Source: Euromonitor International Limited; NIVEA in the category Sun Care,incl. Sun Protection, Aftersun & Self Tanning; in retail value terms, 2017. Always read the label. Use only as directed.

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