Sweet and Tangy Cole Slaw
This recipe for creamy coleslaw is the perfect balance of sweet and tangy. It's made with shredded cabbage, equal parts mayonnaise and sour cream, a hint of red wine vinegar and some added sugar for sweetness.
Servings: 2 servings
Calories: 300kcal
Ingredients
- 8 ounces coleslaw mix
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup granulated sugar
- 2 tablespoons red wine vinegar
- pinch salt and pepper
Instructions
- Remove the coleslaw mix from the bag and place it in a large bowl.
- In a separate, medium-sized bowl whisk together the mayo, sour cream and red wine vinegar until smooth. Gradually whisk in the granulated sugar. Add a pinch of salt to taste.
- Pour the sour cream mixture over the coleslaw mix and toss until combined. Top the coleslaw with some fresh cracked pepper and give it another toss.
- Cover bowl tightly in plastic wrap and let the coleslaw chill in the refrigerator for 20-30 minutes.
- Prior to serving, you can drain any excess liquid from the coleslaw and give it one final toss.
Notes
Coleslaw keeps in the refrigerator for about 24 hours.
If you're making this recipe for a cookout or large gathering, you may need to double or triple the recipe as needed.
Nutrition
Calories: 300kcal