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Classic Creamy Coleslaw

The classic slaw. This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and sour cream.

  • servings: 8


  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small green cabbage, (about 1 3/4 pounds), finely shredded
  • 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
  • 1 small onion, coarsely grated (optional)


  1. Step 1

    Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.

  2. Step 2

    Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

Martha Stewart Living, June 2004

Reviews (9)

  • 8 Jan, 2014

    I have always wondered why they close breakfast when they do. Such a shame as I love a sausage and egg McMuffin too!

  • 24 May, 2011

    Tasty & tangy! I added 1/4 C of chopped green onions for more flavor and turns out very well:)

  • 19 Jun, 2010

    I used maple syrup instead of sugar and it added a nice, full sweetness rather than a bright sweetness.

  • 6 Jul, 2009

    Along with the apple, a small handful of dried cranberries would be great!

  • 19 Apr, 2009

    This is a great recipe! I add one chopped fuji apple to add some sweetness without adding sugar! It is sooo good! :)

  • 7 Jun, 2008

    well how can i describe?simply i like as dessert

  • 20 May, 2008

    The recipe is below the photo. Enjoy!

  • 7 Apr, 2008

    Uhhh, where exactly is the recipe? All I see is a picture...

  • 31 Dec, 2007

    You would have thought my guests had never eaten cole slaw from the raves this side dish drew! It was crispy and creamy -- worth taking the time to make from scratch (and a great use for a mandoline).