Classic Coleslaw with Creamy Dressing
This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw.
Martha Stewart Living, June 2004
404 Ratings
- 5 star values: 73
- 4 star values: 97
- 3 star values: 139
- 2 star values: 74
- 1 star values: 21
Anonymous
Rating: 5 stars
Best cole slaw I have ever eaten!
Anonymous
Rating: 4 stars
Great recipe. This was my second time making coleslaw- I really appreciated the addition of sour cream, lemon & the dijon mustard. Not too heavy, good balance of tangy and savory flavors. Even better the next day!
Anonymous
Rating: Unrated
Beautiful recipe --- a great base version that you can tweak & add a few other additions as your preference requires. I love the addition of a granny smith apple & a little fresh parsley. I tend to skip purple cabbage as always more expensive than basic cabbage --- and, it always bleeds. The apple & onion addition as a little bit more depth to Martha's GREAT starting point.
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Anonymous
Rating: Unrated
This recipe is very good. I do not understand people that give a good review then changes the recipe differently. Then writes what would have made it better!
Anonymous
Rating: Unrated
Tasty & tangy! I added 1/4 C of chopped green onions for more flavor and turns out very well:)
Anonymous
Rating: Unrated
I used maple syrup instead of sugar and it added a nice, full sweetness rather than a bright sweetness.
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Anonymous
Rating: Unrated
Along with the apple, a small handful of dried cranberries would be great!
Anonymous
Rating: Unrated
This is a great recipe! I add one chopped fuji apple to add some sweetness without adding sugar! It is sooo good! :)
Anonymous
Rating: Unrated
well how can i describe?simply i like as dessert
Anonymous
Rating: Unrated
The recipe is below the photo. Enjoy!
Anonymous
Rating: Unrated
Uhhh, where exactly is the recipe? All I see is a picture...
Anonymous
Rating: Unrated
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).