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Sweet and Tangy Creamy Coleslaw

A creamy coleslaw that balances just the right amount of sweet and tangy.
Prep Time30 minutes
Cook Time0 minutes
Servings6
Calories: 160kcal

Ingredients

  • 14 oz bag shredded cabbage or 1 medium head
  • 1 carrot shredded
  • 2 tbsp grated or minced onion optional, to taste
  • ½ cup mayo 1 cup if you don't use sour cream
  • ¼ cup sour cream optional
  • ¼ cup buttermilk or 1/4 c milk and 1 tbsp lemon juice
  • 2 tablespoons vinegar or lemon juice or both!
  • 4 tbsp sugar adjust to taste
  • ½ teaspoon salt
  • ¼ teaspoon dried tarragon crushed
  • ½ teaspoon celery seed
  • ½ teaspoon Dijon mustard optional

Instructions

  • Make the tangy base: Mix the milk and vinegar/lemon juice in a small bowl and let it sit a few minutes to curdle slightly. Omit if using buttermilk.
  • Mix the dressing: In another bowl, whisk together mayo, sour cream, sugar, salt, celery seed, crushed tarragon, and Dijon mustard. Stir in the curdled milk mixture.
  • Prep the veggies: Add cabbage and carrots to a large bowl. For a finely chopped texture, pulse in a food chopper before mixing.
  • Combine & chill: Pour dressing over the vegetables, toss well, and chill for at least 30 minutes, overnight is even better!

Notes

Pairs perfectly with BBQ meats, fried chicken, or piled onto a pulled pork sandwich.