Classic Coleslaw With Creamy Dressing

If you love creamy coleslaw, you've got to try Martha's take on the classic side. The ultra-creamy dressing gets its richness from a combination of mayonnaise and sour cream—the dynamic duo that makes everything from ranch dressing to French onion dip so good. Apple cider vinegar, lemon juice, and Dijon mustard round things out in the acid department while a tablespoon of sugar keeps it all in balance. We love it with smoky ribs, pulled pork, or grilled chicken, but it would be just as fantastic with fried seafood or burgers. Crunchy, creamy, and so delicious, this simple slaw is a fan favorite for good reason.

Why Add Sour Cream to Coleslaw?

While most creamy coleslaws look to mayonnaise for richness, Martha's recipe ups the ante with a quarter cup of sour cream. It adds an unmistakable silkiness and further complements the tanginess from the vinegar and lemon juice. Using full-fat sour cream will give you the best flavor and texture, but the light version will work fine as well.

4 Ways to Shred Cabbage

You'll need to shred an entire head of green cabbage for this recipe. Depending on what equipment you have handy, you can do this with a knife, food processor, mandoline, or box grater.

Before you get started, rinse the cabbage and remove the outer leaves. Cut it into quarters, then angle your knife to cut out the core from each piece. Next, use one of the following methods to cut it into thin shreds:

• By hand: Place each quarter cut-side down on your cutting board, then slice crosswise into thin ribbons. Protect your fingers by curling them under your non-dominant hand and making a claw.
  
• Food processor: Cut cabbage into large chunks and run them through a food processor fitted with the shredding blade.
• Mandoline: Slide the cut side of each quarter up and down against the blade of a mandoline. Always use the hand guard to protect your fingers from the blade.
• Box grater: Slide the cut side of the cabbage up and down on the large holes of a box grater.

Making This Recipe Ahead

To get a head start on this coleslaw recipe, mix the dressing and refrigerate it in an airtight container for up to two days; whisk it well before tossing with the vegetables. You can also refrigerate the dressed coleslaw for up to two days, just note that it will soften slightly as it sits.